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