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Migas, Light Style
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Description
We go through quite a few tortilla chips in my house. We typically go for the multigrain variety. But what do you do with all of those crumbs that accumulate in the bottom of the bag?
This is a must-have. I lightened up traditional migas up a bit using egg whites and a TON of veggies.
Ingredients
- 1 teaspoon Olive Oil
- 1 whole White Onion, Chopped
- 4 ounces, weight Mushrooms, Stemmed And Chopped
- 1 whole Red Pepper, Seeded And Finely Diced
- 1 whole Jalapeno Pepper, Seeded And Diced
- 1 whole Anaheim Chile, Seeded And Diced
- 3 cups Baby Spinach Leaves
- ¼ cups Cilantro, Chopped
- 4 whole Vine Ripe Tomatoes, Seeded And Diced
- 2 cups Crushed Tortilla Chips
- 4 whole Large Eggs
- 10 whole Egg Whites
- ¼ cups Skim Milk
- ½ teaspoons Salt
- ½ teaspoons Fresh Ground Black Pepper
- ½ cups Cojita Cheese, Shredded
Preparation
In a large nonstick skillet, heat oil over medium-high heat. Add onions, mushrooms, and peppers and saute until softened. Stir in spinach, cilantro, and tomatoes. Cook until spinach leaves soften. Stir in crushed tortilla chips. Reduce heat to low.
Whisk together eggs, egg whites, milk, salt and pepper. Add to the vegetable mixture. Fold mixture gently as eggs cook. When eggs reach desired consistency, remove from heat and serve immediately, garnish with shredded cheese as desired.
Nutrition Info per (approximately) 1 cup mixture: 198 calories, 6.5 g fat, 22 g protein, 17 g carbohydrates, 5 g fiber
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