Migas "Crumbs"

20 min · Serves 4

Based on a recipe from The Texas A&M University System Texas Cooperative Extension Expanded Nutrition Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 4large tortillas
• 44.4 mlcanola oil
• ¼ cupbell pepper
• ¼ cuponion
• 4eggs, lightly beaten
• 59.1 mllow-fat cheddar cheese, grated

How to cook it

1. Tear the 4 large tortillas into bite-sized pieces.
2. Heat the 3 tablespoons canola oil in a medium skillet over medium heat for about 2 minutes until shimmering.
3. Add the torn tortilla pieces to the skillet and fry, stirring occasionally, for 3 to 4 minutes until crisp and lightly golden brown.
4. Stir in the ¼ cup bell pepper and ¼ cup onion, cooking for 3 to 4 minutes until the vegetables are softened and fragrant.
5. Pour in the 4 lightly beaten eggs and gently scramble everything together for 2 to 3 minutes until the eggs are completely set, no liquid remains, and they reach an internal temperature of 160°F (71°C).
6. Remove the skillet from the heat and scatter the ¼ cup grated low-fat cheddar cheese evenly over the top.
7. Cover the skillet with a lid and let stand off the heat for 1 to 2 minutes until the cheese is completely melted, then serve immediately onto plates.

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