Migas Lite for 2
So much Tex-Mex food calls for lots of oil and high fat foods. This was a recipe that I found on a pack of corn tortillas. I adjusted the recipe and this is the end result. Hope you enjoy! Update: 05/23/3009: This recipe was submitted to TOH and was published in the 2009 version of The Best of County Cooking. It is also on the TOH website: http://www.tasteofhome.com/recipes/Tex-Mex-Scramble.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
contains dairy
contains eggs
dairy free
pescatarian
- salt and pepper
- salsa
- 4 teaspoons olive oil divided
- 1 cup egg substitute
- 1/2 small onion chopped
- avocado slices
- 3 strips
- 1 raw jalapeno pepper seeded and diced
- 1 small plum tomato diced
- 2 ounces left over shredded pork or 2 ounces beef roast
- 1/4 cup reduced-fat monterey jack cheese or 1/4 cup ch
- Carbohydrate 14.72955 g
- Cholesterol 1.255 mg
- Fat 21.2814499964 g
- Fiber 8.00299984693527 g
- Protein 18.0193 g
- Saturated Fat 3.30344499950291 g
- Serving Size 1 1 serving(s) (346g)
- Sodium 365.430286458261 mg
- Sugar 6.72655015306473 g
- Trans Fat 1.20777499990251 g
- Calories 310 calories
Warm oil in skillet. Add tortilla strips and fry until lightly golden but not crisp. Add the onion and jalapeno and cook for 2 minutes, additional oil may be needed. Add tomato and cook and additional 2 minutes. Add egg substitute and shredded meat; cook until almost set, stirring occasionally, season with salt and pepper to taste. Sprinkle cheese on top of the egg mixture, cover, turn off heat and allow to sit until cheese melts. Serve topped with your favoriate salsa, avocado slices and additional corn tortillas if desired.
