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Migas con Salsa Verde

Photo: John Autry; Styling: Cinday Barr
Hands-on time 28 mins
Total time 55 mins
Yield Serves 4
Enjoy this one-skillet dish for breakfast, lunch, or dinner.

Ingredients

  • 1 medium red bell pepper
  • 6 large eggs
  • 4 large egg whites
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 4 teaspoons olive oil
  • 4 (6-inch) corn tortillas, cut into 1/2-inch strips
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 6 tablespoons salsa verde
  • 1/4 cup crumbled queso fresco

Nutrition Information

  • calories 273
  • fat 14.5 g
  • satfat 3.8 g
  • monofat 6.6 g
  • polyfat 2 g
  • protein 17 g
  • carbohydrate 20.3 g
  • fiber 2.7 g
  • cholesterol 278 mg
  • iron 1.8 mg
  • sodium 509 mg
  • calcium 115 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and chop.

  3. Combine eggs, egg whites, cilantro, and salt in a bowl, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add tortilla strips; sauté 2 minutes, stirring frequently. Reduce heat to medium. Add onion, garlic, and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add roasted bell pepper and egg mixture; cook 2 1/2 minutes or until eggs are set, stirring occasionally. Divide egg mixture evenly among 4 plates; top each serving with 1 1/2 tablespoons salsa and 1 tablespoon cheese.