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Migas (Tex-Mex Scrambled Eggs & Tortillas)

Migas (Tex-Mex Scrambled Eggs & Tortillas)
Prep Time: 
10 minutes
Cook Time: 
15 minutes
Makes: 
6 servings

Ingredients

1 cup green (tomatillo) salsa
2 plum tomatoes, diced
6 corn tortillas (6-inch), halved, cut into thin strips
12 EGGS, beaten
1/2 cup queso fresco, crumbled

Instructions

  1. 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.
  2. 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.
  3. SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.

Insider Info

  • 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.

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