Migas (Tex-Mex Scrambled Eggs & Tortillas)
August 17, 2017
Upgrade your normal scrambled eggs with these Migas (Tex-Mex Scrambled Eggs & Tortillas).
- Prep: 10 mins
- Cook: 15 mins
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10 mins
15 mins
25 mins
- Yields: 6 Servings
Directions
COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; heat over medium heat until hot. ADD salsa and tomatoes; cook and stir 2 minutes. ADD tortilla strips; stir to coat. COOK 1 minute.
POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.
To make handle ovenproof, wrap it completely in aluminum foil.
Substitute: Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.