Migas - 17g Carbs, 2g Fiber
From: Prevention.com
Add the crisp, baked tortillas when the eggs are almost cooked, so
that the crispiness of the tortillas remains, adding to the texture
of this ethnic dish.
Prep Time: 15 minutes
Baking Time: 5 minutes
Cooking Time: 12 to 15 minutes
2 lg whole wheat tortillas
1 Tbsp canola oil
1 med tomato, chopped
1/3 cup chopped red onion
1/3 cup chopped canned green chile peppers
1/4 tsp salt
6 eggs, beaten
1/2 cup shredded part-skim mozzarella cheese
1. Preheat oven to 400 degrees F. Lightly coat baking sheet with
cooking spray.
2. Cut tortillas into 1" triangles. Spread evenly over baking sheet.
Bake until lightly brown and crisp, about 5 minutes. Be careful not
to burn. Set aside.
3. Heat oil in large sauté pan over medium heat. Cook tomato, onion,
and peppers until onion is translucent. Season with salt. Add eggs,
and lightly scramble with vegetables until eggs are half-cooked,
about 5 minutes. Fold in tortillas, and finish cooking eggs. Divide
egg/tortilla mixture into 4 portions. Place each serving on plate,
and top with 2 tablespoons cheese.
Makes 4 Servings
Per Serving:
240 calories, 14g Protein, 17g Carbs, 15g Fat, 5g Sat Fat,
335mg Cholesterol, 2g Fiber, 410mg Sodium
Nutrition Note: Part-skim mozzarella cheese is naturally low in fat.
If you use another type of cheese for this recipe, choose a low-fat or
reduced-fat variety.