Migas with Spinach and Corn
Makes 4 servings
Time 25 min
The only requirement for migas is eggs and tortillas. After that, you can add any mix of seasonal vegetables that appeals to you. The classic Tex-Mex scramble is a brilliant outlet for a handful of crushed tortilla chips, but it’s also delicious (and healthier) made with charred corn tortillas. This version is packed with baby spinach and fresh sweet corn.
Special Diets:
Ingredients
- 3 corn tortillas
- 6 eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 (5.0-ounce) package baby spinach
- 1/2 medium white onion, chopped
- 1 medium tomato, stemmed and chopped
- 1 jalapeño or serrano chile pepper, seeded and chopped
- 1/2 cup cooked corn kernels
- 1/3 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese
- Lime wedges, for serving
- 1 avocado, sliced
Method
Toast tortillas over a gas flame (or on a dry cast-iron skillet) until charred and blistered.
Cool slightly and chop into 1/4-inch squares.
Use a fork to lightly beat eggs, salt and pepper in a medium bowl.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add spinach and stir until just wilted; then transfer to a bowl and set aside.
Add remaining oil and cook onion, tomato and chile pepper until softened and tomatoes begin to break down and thicken, 5 to 6 minutes.
Add spinach, corn, cilantro and chopped tortillas, and stir to combine.
Add eggs and cook, stirring with a spatula, until just set.
Remove from heat, top with shredded cheese and serve with avocado and lime wedges.
Nutritional Info:
Per serving: 300 calories (170 from fat), 19g total fat, 6g saturated fat, 290mg cholesterol, 390mg sodium, 19g carbohydrates (4g dietary fiber, 3g sugar), 16g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 corn tortillas
- 6 eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 (5.0-ounce) package baby spinach
- 1/2 medium white onion, chopped
- 1 medium tomato, stemmed and chopped
- 1 jalapeño or serrano chile pepper, seeded and chopped
- 1/2 cup cooked corn kernels
- 1/3 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese
- Lime wedges, for serving
- 1 avocado, sliced