Migas

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Migas

Yield 4

ingredients

• 6 whole large eggs
• 6 egg whites
• 1/4 cup milk of choice
• 1/2 teaspoon each: ground cumin, fine salt, freshly-cracked black pepper
• 1 tablespoon olive oil
• 1 small white onion, peeled and diced small
• 1 jalapeño, seeded and finely chopped
• 3 cloves garlic, minced
• 2 large handfuls corn tortilla chips, roughly crumbled
• 2/3 cup Perfect Fresh Salsa (link) or store bought
• toppings: chopped fresh cilantro, diced red onion, sliced avocado, extra salsa

Instructions

1. In a large bowl, whisk together eggs, milk, cumin, salt and pepper. Set aside.
2. Heat oil over medium-high heat in a large sauté pan. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
3. Add the egg mixture, and reduce heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the tortilla chips and salsa. Cook for 2 minutes, stirring occasionally.
4. Taste and season with extra salt and pepper if needed.

Nutrition Facts

Calories

278

Fat

16 g

Sat. Fat

4 g

Carbs

17 g

Fiber

3 g

Sugar

0 g

Protein

17 g

Sodium

850 mg

Cholesterol

281 mg