Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner. Poblano peppers, onion and salsa on top ensure you get some veggies in your eggs. Source: EatingWell Magazine, January/February 2012

Carolyn Casner
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Ingredients

Directions

  • Cook chorizo, onion and peppers in a large nonstick skillet over medium heat, stirring occasionally, until the chorizo is cooked and the vegetables are softened, 6 to 9 minutes. Remove to a bowl with a slotted spoon.

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  • Discard all but 1 tablespoon of fat from the pan; if there is no fat in the pan, add 1 tablespoon canola oil. Add the tortillas and cook over medium heat, stirring often, until beginning to brown and lightly crisp, 4 to 6 minutes.

  • Meanwhile, whisk egg substitute, oregano, salt and pepper in a medium bowl. Once the tortillas are browned, add the egg mixture and the reserved chorizo mixture to the pan; cook, stirring occasionally, until the eggs are set, 4 to 6 minutes. Remove from the heat and stir in cilantro. Serve with salsa and more cilantro, if desired.

Tips

Tip: Mexican-style chorizo is an uncooked sausage, usually made from pork and seasoned with garlic, paprika and chiles. Look for it near other sausage in well-stocked supermarkets or Mexican grocers. Some chorizos are fattier than others. For this recipe, choose leaner-looking sausage if you can.

Nutrition Facts

275 calories; 15.2 g total fat; 4.9 g saturated fat; 26 mg cholesterol; 706 mg sodium. 581 mg potassium; 11.9 g carbohydrates; 1.8 g fiber; 2 g sugar; 21.8 g protein; 532 IU vitamin a iu; 13 mg vitamin c; 24 mcg folate; 85 mg calcium; 3 mg iron; 32 mg magnesium;