Migas Lite for 2
Bring a taste of Tex-Mex breakfast bliss to your table with this quick and easy *Migas Lite for 2*. Featuring crispy corn tortilla strips, fluffy scrambled eggs, and a vibrant mix of onion, tomato, and jalapeño, this lighter take on the classic migas is loaded with bold flavors and satisfying textures. Seasoned with a touch of creamy milk, melted cheddar or Monterey Jack cheese, and a sprinkle of fresh cilantro, it’s the perfect balance of savory and fresh. Topped with silky avocado slices and a squeeze of zesty lime, this 20-minute recipe is ideal for a cozy brunch or a simple weeknight dinner for two. Whether you're looking for a hearty yet wholesome meal or a way to spice up your breakfast routine, this dish guarantees flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces corn tortillas
- 4 large eggs
- 1 tablespoon olive oil
- 2 tablespoons milk or cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup (finely chopped) onion
- 0.5 cup (diced) tomato
- 0.5 small (finely diced) jalapeño
- 0.25 cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons (chopped) cilantro
- 0.5 whole (sliced) avocado
- 1 wedge (for garnish) lime
Instructions
Cut the corn tortillas into small strips or bite-sized pieces.
In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the tortilla strips and cook, stirring occasionally, until they are lightly browned and crispy, about 3-4 minutes. Transfer the strips to a plate lined with paper towels to drain excess oil.
In a medium bowl, crack the eggs and whisk them together with 2 tablespoons of milk or cream, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until combined.
In the same pan, add the finely chopped onion and diced jalapeño. Cook over medium heat until softened, about 2 minutes. Add the diced tomato and cook for an additional 1-2 minutes.
Reduce the heat to medium-low and pour the egg mixture into the pan. Let the eggs cook undisturbed for 10-15 seconds, then gently stir and scramble them with the vegetables, cooking until the eggs are just set but still slightly moist, about 3-4 minutes.
Add the crispy tortilla strips to the pan and fold them into the scrambled eggs.
Sprinkle the scrambled eggs with the shredded cheese and let it melt for 30 seconds. Remove the pan from the heat.
Divide the migas evenly between two plates. Top with chopped cilantro, sliced avocado, and a squeeze of lime juice for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 12.6 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 441 mg | 34% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1129 mg | 24% | |
*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.
