Migas

This morning, my lovely sister wasn’t feeling like waffles for breakfast – even though it is waffle wednesday, so instead I decided to make a recipe that I have been eyeing for quite some time. It’s a recipe that I found in one of my many America’s Test Kitchen cookbooks for Migas. These tasty scrambled eggs are the perfect combination of cheesy eggs mixed with huevos rancheros. The saltiness of the baked chips go so great with the slightly spicy pepper jack cheese – I know that it might seem weird, but it is really awesome. So tasty and so easy, and a great morning breakfast. The recipe in the cookbook already had a lot of stuff that I thought were good adjustments to traditional miga recipes, but I made a couple more recipes. I used 1 whole egg, and 1/2 cup of Eggbeaters (or 4 egg whites), I used light butter in place of the regular butter, and that was it – the rest the cookbook did for me, and I enjoyed tasting the results afterward. The original miga recipe came out to 306.5 calories, 19.1 grams of fat and 2.5 grams of fiber – my alternative recipe came out to 240.5 calories, 11.1 grams of fat and 2.5 grams of fiber. Give these tasty eggs a shot, and you won’t believe how much you love them!

Migas
Serves 2

Ingredients
1 large egg, lightly beaten
1/2 cup Eggbeaters or 4 egg whites, lightly beaten
1/2 cup baked tortilla chips, broken into 1/2-inch pieces
1/8 teaspoon salt
Dash of pepper
1 tablespoon light or whipped butter
1/2 medium onion, chopped
1/2 red bell pepper, stemmed, seeded and chopped
3 garlic cloves, minced
1/2 jalapeno chile, stemmed, seeded and minced
1 ounce Cabot Pepper Jack cheese, shredded

Directions
Whisk together the egg, Egg beaters, tortilla chips, salt and pepper. Melt the butter in a 10-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the onion, red bell pepper, garlic and jalapeno and cook until softened, about 5 minutes. Add the eggs and cook while gently pushing, lifting and folding them from one side of the pan to the other, until they are nicely clumped, about 2-3 minutes. Quickly fold in the cheese and remove the eggs from the pan. Enjoy with a piece of toast or a yogurt for a great breakfast!

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