My hubby LOVES salsa. Naturally, 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?
I was looking for an answer to this question online the other day and I found this: MIGAS (pronouonced mee-haas). Come again? MIGAS. It's this wonderful scrambled egg dish mixed with veggies. And the crumbled tortilla chips? They soak up the lovely egg mixture and add another dimension!
This is a must have. I lightened up traditional migas up a bit using egg whites and a TON of veggies.
4 large eggs
10 egg whites
1 tsp olive oil
1 white onion, chopped
4 oz mushrooms, chopped
1 red pepper, seeded and finely diced
1 jalapeno pepper, seeded and chopped
1 anaheim chile, seeded and chopped
3 cups baby spinach leaves
4 vine-ripe tomatoes, seeded and chopped
1/4 cup fresh cilantro, chopped
1/4 cup skim milk
1/2 tsp salt
1/2 tsp ground black pepper
2 cups crushed tortilla chips (bonus points for multigrain)
1/2 cup shredded cojita cheese
Whisk together eggs, milk, salt and pepper. Set aside.
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 medium.
Add egg mixture to vegetables. 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 ~ 1 cup mixture: 198 calories, 6.5 g fat, 19 g protein, 15 g carbohydrates, 4 g fiber