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Receta Mighty Migas
by Mellie Duffy

Mighty Migas

This is a tweaked version of Rachael Ray's recipe. I omitted the meat, substituted canned tomatoes & chiles instead of fresh, & plain fat-free yogurt for sour cream

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 8 eggs
  • sea salt & freshly ground pepper to taste
  • hot sauce to taste
  • 2 TBS extra virgin olive oil
  • 6 -6 inch corn tortillas, torn into bite-size pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped or grated
  • 3/4 of a 10 oz. can Diced Tomatoes & Green Chilies
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup plain fat-free Greek yogurt

Direcciones

  1. Wisk eggs together in bowl
  2. Season to taste with salt, pepper & hot sauce
  3. Set aside
  4. Heat olive oil in large skillet over medium-high heat
  5. Add tortillas & cook until crispy & golden brown, 4-5 minutes
  6. Add onion & garlic, cook until tender, 5-6 minutes
  7. Add tomatoes & green chilies & cook until they are warmed 1 minute
  8. Add egg mixture, stirring often, & continue cooking until done
  9. Add cheese & cook until slightly melted
  10. Serve in bowls, topped with yogurt if desired