← Back to Search Results
Tex-Mex
Amaya’s Migas Recipe-3547

Photo by:
Comments: 0
 

Recipe

“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Austin’s Taco Village. “Migas or migajas, we called it. It was a meatless main dish made by frying torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas and we serve migas for breakfast.” Serve with refried beans and tortillas.

Yield: 2 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups dime-sized tortilla pieces or crushed tortilla chips
  • ½ cup chopped tomato
  • 2/3 cup chopped onion
  • 1 jalapeno chile, stemmed, seeded, and chopped
  • 2 eggs
  • ½ cup Cheddar cheese

Directions

Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the Cheddar. Cover. Toss a few more times until the cheese melts.


© 2004 Robb Walsh
 

Nutritional Information

Nutrients per serving (% daily value)

474kcal (24%)
328mg (33%)
13mg (21%)
167mcg RAE (6%)
391mg
39mg
20g
5g
4g
40g
241mg (80%)
647mg (27%)
9g (46%)
26g (41%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
desserts-4-today Desserts 4 Today
by Abby Dodge
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
living-raw-food Living Raw Food
by Sarma Melngailis
american-masala American Masala
by Suvir Saran
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?