Breakfast · Mexican
Tex-Mex migas
Soft scrambled eggs tossed with crisp corn tortilla strips, tomato, jalapeño and melted Monterey Jack.
- Serves
- 2
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 100 g corn tortillas, cut into strips
- 1 tbsp vegetable oil
- 60 g onion, diced
- 15 g jalapeño pepper, seeded and diced
- 100 g tomato, diced
- 5 large eggs
- 30 g Monterey Jack cheese, grated
- 5 g fresh cilantro, chopped
- 1/4 tsp salt
Method
Heat the oil in a large skillet over medium-high heat and fry the tortilla strips for 3 to 4 minutes, until golden and crisp.
Add the onion and jalapeño and cook for 2 minutes, then add the tomato and cook for 1 minute more.
Beat the eggs with the salt, pour them into the pan and stir gently over low heat until softly set.
Scatter the cheese over, cover for 30 seconds to melt, then sprinkle with cilantro and serve.