Migas con Salsa Verde

Photo: John Autry; Styling: Cinday Barr

Enjoy this one-skillet dish for breakfast, lunch, or dinner.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 28 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 273
  • Fat: 14.5g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 2g
  • Protein: 17g
  • Carbohydrate: 20.3g
  • Fiber: 2.7g
  • Cholesterol: 278mg
  • Iron: 1.8mg
  • Sodium: 509mg
  • Calcium: 115mg

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

Preparation

  1. 1. Preheat broiler.
  2. 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. 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.
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