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
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
Serving Size
Calories
300
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.