Migas
Tex-Mex egg scramble
Equipment
- 1 large glass bowl
- 1 wire whisk
- 1 large cast-iron skillet
- 1 spatula
- 1 cookie sheet
- paper towels
Ingredients
- 3 eggs - large
- 1 tbsp water
- 1 tbsp olive oil
- 1 tbsp butter
- 2 corn tortillas
- 1 tbsp Tex-Mex spice blend
- ¼ cup bell pepper - chopped
- ¼ cup onion - chopped
- 1 pinch kosher salt - to taste
- 1 pinch black pepper - to tast
- 1 tomato - Roma, seeded and chopped
- ¼ cup cilantro - fresh, chopped
- ½ jalapeño - fresh, sliced thin
- ¼ cup pepper jack cheese - grated
Instructions
- In a large bowl, vigorously whisk the eggs and water until frothy. Set aside.
- Slice the corn tortillas into ½-inch strips, then cut them into 2-inch rectangles.
- Heat the oil and butter in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook. Stir and toss the chips until they are evenly golden brown and crispy.
- Drain the chips on a cookie sheet lined with paper towel. Then toss with the Tex-Mex spice blend.
- Add the bell pepper and onion to the skillet. Season with a pinch of Tex-Mex spice blend, and cook until tender.
- Add the tortilla strips back into the skillet.
- Add the eggs, season with salt, and reduce the heat to low. Cook, stirring to scramble and combine, until most of the moisture has been cooked out.
- Stir in the chopped tomato, jalapeño, and cilantro. Cook for a couple minutes more.
- Serve topped with cheese.
Nutrition
Calories: 342kcal | Carbohydrates: 18g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 273mg | Sodium: 360mg | Potassium: 387mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1936IU | Vitamin C: 35mg | Calcium: 180mg | Iron: 2mg
