Migas (Lower-Fat)

Eggs with corn tortillas, onion, peppers and tomatoes. This lower fat version is from Southern Living.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  medium green bell pepper, cut into 1-inch pieces
• 1  small onion, cut into 1-inch pieces
• 1  serrano peppers or 1  jalapeno pepper, seeded and diced
• 1  garlic clove, minced
• 3  large plum tomatoes, peeled and diced
• 1⁄4 cup  fat-free low-sodium chicken broth
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt, divided (I add salt)
• 6 (5 inch)  corn tortillas
• 3  large eggs, lightly beaten
• 4  egg whites, lightly beaten
• 1⁄2 cup  shredded low-fat cheddar cheese

Directions

1. Saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender.
2. Add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. Remove from skillet; keep warm.
3. 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. 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. 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. Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.