Low Carb Traditional Migas
Discover a flavorful twist on a classic dish with this Low Carb Traditional Migas recipe, perfect for keto enthusiasts or anyone looking to cut carbs without sacrificing taste! Featuring crispy coconut flour tortillas, fluffy scrambled eggs enriched with heavy cream, and a zesty kick from jalapeño and garlic, this dish strikes the perfect balance of comfort and bold flavors. Gooey cheddar cheese ties everything together, while fresh cilantro adds a pop of color and freshness. Quick and easy to prepare in under 30 minutes, this satisfying breakfast or brunch option offers a lighter take on traditional migas while keeping all the rich, hearty elements of the original. Ideal for sharing or enjoying solo, this low-carb favorite is sure to become a staple in your recipe repertoire!
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Recipe Information
Ingredients
- 2 pieces Coconut flour tortillas (low-carb or keto-friendly)
- 2 tablespoons Olive oil
- 6 large Eggs
- 1 tablespoon Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup (diced) Onion
- 1 small (seeded and diced) Jalapeño (optional, for heat)
- 1 clove (minced) Garlic
- 0.5 cup Cheddar cheese (shredded)
- 2 tablespoons (chopped) Fresh cilantro (optional, for garnish)
Instructions
Cut the low-carb tortillas into small strips or triangles, approximately 1 inch wide.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once hot, add the tortilla strips and cook until golden brown and crispy, about 2-3 minutes per side. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and slightly frothy. Set aside.
Add the remaining tablespoon of olive oil to the skillet and heat over medium. Add the diced onion and jalapeño (if using) and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Reduce the heat to medium-low and pour the whisked egg mixture into the skillet. Gently stir the eggs with a spatula, scraping the bottom of the skillet, until the eggs are soft and just set, about 3-5 minutes.
Stir in the crispy tortilla strips and shredded cheddar cheese, folding the mixture gently to combine and allow the cheese to melt.
Remove from heat and transfer to serving plates. Sprinkle with chopped fresh cilantro, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 6.2 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 611 mg | 47% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
