Low Fat Traditional Migas
Enjoy the vibrant flavors of Tex-Mex cuisine with this healthy twist on traditional migas! Our Low Fat Traditional Migas recipe combines crispy toasted corn tortilla pieces, fluffy scrambled egg whites, a touch of whole egg, and a savory medley of onions, garlic, tomatoes, and jalapeño. With just a spritz of cooking spray and a sprinkle of low-fat shredded cheddar cheese, this dish delivers big on flavor while staying light on calories. Ready in just 25 minutes, this quick and easy recipe is perfect for breakfast or brunch, and it’s packed with protein to keep you energized. Serve with fresh cilantro and a dollop of salsa for a pop of color and zest. Whether you’re looking for a guilt-free indulgence or a satisfying start to your day, this low-fat migas recipe will become a healthy favorite in your kitchen!
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Recipe Information
Ingredients
- 3 small Corn tortillas
- 6 large Egg whites
- 1 large Whole egg
- 3 sprays Cooking spray
- 1 small, diced Onion
- 1 clove, minced Garlic
- 2 medium, diced Tomatoes
- 1 small, minced Jalapeño pepper
- 2 tablespoons, chopped Cilantro
- 1 ounce Low-fat shredded cheddar cheese
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Salsa
Instructions
Stack the corn tortillas and cut them into small squares or strips, about 1 inch in size.
Heat a non-stick skillet over medium heat and apply 1 spray of cooking spray. Add the tortilla pieces in a single layer and lightly toast them, stirring occasionally, until lightly crisped. Remove the tortillas to a plate and set aside.
Respray the skillet with cooking spray and add the diced onion, cooking for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the diced tomatoes and minced jalapeño. Cook for 3-4 minutes until the tomatoes have softened and some of the liquid has evaporated.
In a medium bowl, whisk together the egg whites and whole egg. Season with salt and black pepper.
Push the tomato mixture to one side of the skillet and pour the egg mixture into the cleared side. Allow it to set slightly, then gently scramble the eggs until they are cooked but still soft.
Add the toasted tortilla pieces back into the skillet, stirring everything together to combine evenly.
Sprinkle the low-fat shredded cheddar cheese over the mixture and allow it to melt, about 1-2 minutes.
Top the dish with chopped cilantro and serve immediately with salsa on the side or drizzled on top.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 17.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 373 mg | 29% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1548 mg | 33% | |
*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.
