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Migas

Prep time 10 mins
Cook time 10 mins
Yield 4 Servings

Ingredients

  • 6 large eggs
  • 1/4 cup milk
  • Salt
  • 2 tablespoons vegetable oil
  • 3 (6-inch) corn tortillas, cut into 1/4-inch strips
  • 1/2 green bell pepper, seeded and diced
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 medium tomato, seeded and diced
  • 3 ounces grated Cheddar

Nutrition Information

  • calories 353
  • fat 24 g
  • satfat 8 g
  • protein 18 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 341 mg
  • sodium 682 mg

How to Make It

  1. Whisk together eggs, milk and salt in a medium bowl and set aside.

  2. Warm vegetable oil in a nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes. Add pepper and onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute longer.

  3. Add egg mixture, tomato and cheese to skillet. Cook mixture, stirring with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan, until eggs are set, 2 to 3 minutes. Serve immediately.

Cook's Notes

This recipe also appeared in the August 2007 issue.