Delicious Migas!! Or in other words a combination of scrambled eggs, peppers, crispy tortilla strips, avocado, black beans, salsa…
Is everyone in agreement yet that this sounds like the perfect breakfast, lunch, dinner on any day of the week??!
My family loves doing the eggs for dinner thing. It’s a regular meal on our weekly menu. They are easy, quick, and delicious. These migas are the perfect way to change the eggs up a bit while still keeping the easy+quick+delicious thing going.
As it is the first day of 2019! I would like to wish everyone a healthy and happy new year!!
Before you go contemplating the next diet you need to try, let’s consider the following options/thoughts to consider:
- Intuitive eating- eat when you are hungry and stop when you are full. Let your body guide you and be aware of your emotions as you are eating.
- Less restrictive eating habits and more inclusion of nutrient dense foods. The more changes you make at one time, the more difficult it is to maintain those changes. Make small sustainable behavioral changes over time in order to develop a lifestyle that promotes health while also allowing you to enjoy life.
- Be aware of your reasons for starting a diet. If it’s to lose weight, fine. If it’s to lose weight and keep it off you might want to consider whether you think you can stay on the diet permanently because many diets are not sustainable causing you to revert to your previous ways and regain the weight + more.
In 2019, I hope to branch out a bit more and develop even more easy + healthy recipes that can be fun to cook even after a day at work!
These migas are a great start to the new year because they are all of the above!
Easy Skillet Migas
Ingredients
- 1 1/2 tbsp olive oil extra virgin, divided
- 4 each eggs beat with whisk in a small bowl
- 2 each corn tortillas cut into strips
- 1/2 cup bell peppers chopped, green/orange/red
- 5-6 slices jalapeno pepper canned, chopped
- 1 clove garlic minced
- 1/2 each avocado cut into small cubes
- kosher salt
- black pepper
Serve with
- black beans
- cilantro chopped
- salsa
Instructions
- Heat 1/2 tablespoon olive oil in skillet over medium heat. Add tortilla strips to skillet and stir often until crispy, 6-8 minutes. Transfer tortilla strips to bowl and set aside.
- Add remaining 1 tablespoon olive oil to same skillet. Add chopped bell peppers and jalapeno pepper to skillet, stirring frequently until softened. Add garlic and stir.
- Add eggs and stir into peppers and garlic until set softly or not quite cooked through.
- Serve immediately with crispy tortilla strips, black beans on the side, chopped cilantro, salsa, and avocado. Sprinkle with salt and pepper as needed.
