Migas (lower-fat)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 small onion, cut into 1-inch pieces
• 1 serrano peppers or 1 jalapeno pepper, seeded and diced
• 1 garlic clove, minced
• 3 large plum tomatoes, peeled and diced
• 1/4 cup fat-free low-sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, divided (i add salt)
• 6 (5 inch) corn tortillas
• 3 large eggs, lightly beaten
• 4 egg whites, lightly beaten
• 1/2 cup shredded low-fat cheddar cheese

Recipe

• 1 saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender.
• 2 add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. remove from skillet; keep warm.
• 3 cut tortillas into 1-inch strips; cut in half crosswise. cook strips in large skillet coated with cooking spray over medium heat 10 minutes or until crisp.
• 4 add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. draw a spatula across bottom of skillet to form large curds.
• 5 sprinkle with remaining 1/4 t salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly).
• 6 remove from heat. spoon vegetable mixture over egg mixture, and sprinkle with cheese.