Ingredients
-
1
-
1
-
1
-
1
-
3
-
1/4
-
1
-
1/2
-
6
-
3
-
4
-
1/2
-
-
-
Directions
Migas (Lower-Fat), Eggs with corn tortillas, onion, peppers and tomatoes This lower fat version is from Southern Living
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Saute First 4 Ingredients in a Large Nonstick Skillet Coated With Cooking Spray Over Medium Heat 5 Minutes or Until Tender. |
|
2
Done
|
Add Tomato, Broth, Cumin and 1/4 T Salt; Simmer, Partially Covered, Stirring Ocassionally, 15 Minutes. Remove from Skillet; Keep Warm. |
|
3
Done
|
Cut Tortillas Into 1-Inch Strips; Cut in Half Crosswise. Cook Strips in Large Skillet Coated With Cooking Spray Over Medium Heat 10 Minutes or Until Crisp. |
|
4
Done
|
Add Eggs to Skillet; Cook Over Medium Heat, Without Stirring, Until Eggs Begin to Set on Bottom. Draw a Spatula Across Bottom of Skillet to Form Large Curds. |
|
5
Done
|
Sprinkle With Remaining 1/4 T Salt and Tortilla Strips, and Continue Cooking Until Eggs Are Thickened but Still Moist (do not Stir Constantly). |
|
6
Done
|
Remove from Heat. Spoon Vegetable Mixture Over Egg Mixture, and Sprinkle With Cheese. |
