Recipes

Vegetable Migas

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Vegetable Migas

Vegetable Migas

Recipe and Photo Courtesy The American Heart Association

Ingredients:

  • 1/2 small red onion (finely chopped)
  • 1/2 red bell pepper (seeded, finely chopped)
  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini
  • 1/2 cup finely chopped tomatoes
  • 1/4 cup finely chopped green onions
  • 1 jalapeno (finely chopped)
  • 2 extra-large eggs
  • 3 egg whites
  • 1/4 cup water
  • Dash of salt
  • 1/8 teaspoon ground black pepper
  • 3 teaspoons canola oil (divided)
  • 3 (6-inch) corn tortillas, cut into 1-inch strips
  • 2 Tbsp low-sodium salsa

Directions:

  1. Prepare all the vegetables: finely chop both the red onion half and bell pepper half; use a box grater to grate enough carrots and zucchini for 1/2 cup each. Finely chop tomatoes, scallions, and jalapenos.
  2. In a small bowl, add eggs, egg whites, water, salt, and pepper. Whisk together to combine using a fork. Use a knife or kitchen shears to cut each tortilla into 4 strips lengthwise. Then, slice each strip into 1-inch pieces. Reserve until needed.
  3. In a medium nonstick sautee pan, add 1 teaspoon oil and warm over medium-high heat. Add onions, bell peppers, carrots, and zucchini. Stirring frequently, sautee; until vegetables are soft, about 4 to 5 minutes. Stir in tomatoes, scallions, and jalapeno; cook 1 to 2 minutes and remove from heat. Transfer the vegetable mixture to a plate and reserve.
  4. Warm remaining 2 teaspoons oil over medium-high heat. Add tortilla strips and, stirring constantly with a spatula, cook until golden, about 3 to 4 minutes. Quickly stir in salsa and cook for 1 minute; stir in egg mixtures next. Continue to stir constantly until eggs are set, about 2 minutes. Remove from heat and mix in the reserved vegetables. Serve.

Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.

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