Sunny's Migas Verdes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 557
- Total Fat
- 45
- Saturated Fat
- 15
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 417
- Sodium
- 692
- Total: 20 min
- Active: 20 min
Ingredients
8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch-wide strips, then cut into 2-inch-long pieces
One 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
3 tablespoons salsa verde
1/2 cup shredded pepper jack cheese
1 avocado, diced
2 tablespoons chopped fresh cilantro
3 scallions, sliced
1/4 cup Mexican crema
Directions
- In a large bowl, whisk the eggs vigorously. Set aside.
- Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until golden and crispy, 2 to 3 minutes. Add the chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
- Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, 2 to 3 minutes. Remove from the heat and stir in the salsa verde.
- Serve topped with the cheese. Garnish with the avocado, cilantro, scallions and a drizzle of crema.