Isabel Eats · by Isabel Orozco-Moore★ 4.8 (41)
Migas Recipe
NUTRITION · PER SERVING20M COOK
CAL 16%·PRO 25%
CARBS 25G33% OF CAL
4G FIBER3G SUGAR19G OTHER
FAT 18G52% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Mexican breakfast of crispy corn tortillas tossed with scrambled eggs, peppers, onions, and tomatoes. Satisfying and ready in minutes.
mainmexicanegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Vegetable oil, (for frying)
- 8 corn tortillas, (cut into ⅛ triangles)
- 6 eggs
- 1 ½ teaspoons kosher salt, (divided)
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 white onion, (diced)
- 1 jalapeño, (diced)
- 1 Roma tomato, (diced)
At a glance
PER SERVING · TIME 20M
CAL 16%·PRO 25%
CARBS 25G33% OF CAL
4G FIBER3G SUGAR19G OTHER
FAT 18G52% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 789mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 789MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.