Migas, My Way
Quick, easy and delicious, this egg scramble gets a big thumbs up from my family. Sometimes I substitute fresh corn tortillas for the chips by cutting the tortillas into strips and sauteeing them with the pepper and onion.—Joan Hallford, North Richland Hills, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 cup chopped onion
- 1 tablespoon water
- 4 large eggs
- 1/4 cup chopped green pepper
- 1/2 cup crushed tortilla chips
- 1/2 cup shredded cheddar cheese divided
- 1 tablespoon bacon drippings or canola oil
- 1 tablespoon salsa
- chopped green onions additional salsa and warm flour tortillas, optional
- Carbohydrate 5.19424000157911 g
- Cholesterol 880.65 mg
- Fat 30.8806200000169 g
- Fiber 0.784200020600682 g
- Protein 33.880160000186 g
- Saturated Fat 13.1799480000071 g
- Serving Size 1 1 servings. (287g)
- Sodium 534.584250000676 mg
- Sugar 4.41003998097843 g
- Trans Fat 3.91256200000473 g
- Calories 433 calories
In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese., Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas.
