Directions
Sometimes we just need some thing light, rich and flavory as a meal. With day in and day out, we run out of ideas. Well, look no more, this migas with spinach an corn is something else. It’s so light and delicious you won’t get enough of it.
You’ll Need
3 corn tortillas
6 eggs
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil, divided
1 (5-ounce) package baby spinach
1/2 white onion, chopped
1 medium tomato, stemmed and chopped
1 jalapeño or serrano chile pepper, stemmed, seeded and chopped
1/2 cup cooked corn kernels (grilled or boiled)
1/3 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Lime wedges, for serving
Avocado slices, for serving (optional)
How To
First toast tortillas on a drry cast-iron skillet or a gas flame. It has to be charred and blistered. Let it cool then chop the tortillas into 1/4 inch squares.
In a medium bowl beat the eggs, salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once heated add spinach and stir until just wilted. Transfer to a bowl and let aside.
In the skillet, add the remaining oil and cook onion, tomato and chile pepper until softened. Cook for about 5 to 6 minutes.Add in spinach, corn, cilantro and chopped tortillas and mix until combined.
Add in the eggs and stir with a spatula until cooked.
This meal is best served with lime wedges and avacado slices topped with shredded cheese.
Nutritional Info
Per Serving:
300 calories (170 from fat)
19g total fat
6g saturated fat
290mg cholesterol
390mg sodium
19g carbohydrates
4 g dietary fiber
3g sugar
16g protein
Simple, easy and delicious! This tosted tortillas with vegetables are just great, everyone will definetly love them. Just give it a try you will definitely make it again!
