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  • Mighty Migas

    2 votes
    Prep time:
    Cook time:
    Servings: 4
    by Mellie Duffy
    17 recipes
    >
    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

    Ingredients

    • 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

    Directions

    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

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