Serves 4
412 cal · 25 min
Migas "Crumbs"
Recipe GLPRf64e593c0a33d0
A hearty skillet dish of crispy tortilla pieces scrambled with eggs, sautéed bell peppers and onions, topped with melted cheddar cheese. Quick, satisfying, and perfect for breakfast or a light dinner.
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Ingredients
4 large (10" across) flour tortillas
3 tablespoons canola oil
1/4 cup bell pepper, diced
1/4 cup onion, diced
4 large eggs, lightly beaten
4 tablespoons low-fat cheddar cheese, shredded
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Tear the flour tortillas into bite-sized pieces, roughly 1 to 2 inches across.
Heat the canola oil in a medium skillet over medium-high heat until shimmering.
Add the torn tortilla pieces to the hot oil and stir frequently, cooking for 5-7 minutes until they become golden brown and crispy at the edges.
Add the diced bell pepper and onion to the skillet. Continue stirring and cooking for 3-4 minutes until the vegetables soften and become fragrant.
Pour the lightly beaten eggs into the skillet with the tortilla and vegetable mixture. Stir constantly and cook for 2-3 minutes, scraping the sides and bottom of the pan, until the eggs are fully cooked through with no liquid remaining.
Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
Cover the skillet with a lid or aluminum foil and let it sit undisturbed for 1-2 minutes until the cheese is completely melted.
Divide the migas evenly among four plates and serve immediately while hot.
