Egg White Migas (LID)

Egg White Migas

LID Egg Whites Migas
Migas is one of my favorite breakfast dishes. It was easy to adapt my recipe for LID. Egg dishes made with just egg whites don’t particularly look good, but they taste fine. When not on LID, I add cheese to my Migas. The fresh avocado slices add creaminess and made me not miss the cheese.

Egg White Migas

This makes enough for 2 people

1 tablespoon canola oil
1/4 medium onion, finely chopped
1/4 green bell pepper, finely chopped
1 jalapenos, seeded and finely chopped (optional)
1 cup Egg Beaters 100% egg whites
1 tablespoon prepared salsa (I used Tostitos brand salsa)
handful of tortilla chips (I used Tostitos)
corn tortillas (check ingredients list for salt)
fresh avocado, sliced
additional salsa

In a non-stick pan (or what you usually scramble eggs in), heat the oil over medium heat. Add the finely chopped onion, bell pepper, and jalapeno (if using) and sauté until they soften. Meanwhile, Stir 1 tablespoon of salsa into the egg whites. When the veggies are tender, pour the egg whites mixture in the pan and use a spatula to gentle scramble. Just before the egg whites are set, roughly crush the handful of tortilla chips and add to the pan. Incorporate the chips into the egg whites mixture and continue to cook until the egg whites are set and cooked through.

Egg Whites Migas

Serve the Migas with warmed corn tortillas (I just zap them in the microwave for 15 seconds, although they are much better toasted in a hot cast iron skillet), freshly sliced avocados, and additional salsa. I put the Migas inside the corn tortilla and add the avocado and salsa and eat them like a taco. The corn tortillas tend to break, so you can double up for easier eating.


1 Comment (+add yours?)

  1. Trackback: LID Day 5: Egg White Migas and Pollo con Arroz | On a Butterfly's Wings

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