Weeknight Migas Skillet Supper

Ingredients

2 tbsp / 30 ml

olive or canola oil

8

small corn tortillas, cut into squares (or 1 package, about 200 g)

1 tbsp / 15 ml

butter

1/2 cup / 125 ml

finely chopped onion

1

large jalapeno, seeded and diced

1/4 tsp / 1 ml

salt

1/4 tsp / 1 ml

pepper

1 carton / 500 g

Egg Creations Whole Eggs Original

1

large tomato, seeded and diced

3/4 cup / 175 ml

grated Monterey jack or Cheddar cheese

1/4 cup / 50 ml

green onion, chopped

1/4 cup / 50 ml

cilantro, chopped

Salsa and sour cream (optional for serving)

Directions

1. Heat oil in a large, nonstick frying pan set over medium heat. Add tortilla squares and cook, stirring occasionally, for 10 to 12 minutes or until golden and crisp. Remove to a bowl.

2. Add butter, onion, jalapeno pepper, salt and pepper to skillet. Sauté for 3 to 4 minutes.

3. Add eggs, cook without stirring for 2 minutes. Stir eggs, cooking for 2 additional minutes or until barely scrambled.

4. Sprinkle crispy tortillas and tomatoes; gently stir into skillet. Sprinkle with cheese. Reduce heat to low; cover and cook for 3 to 5 minutes or until cheese is melted.

5. Garnish with green onion and cilantro. Serve with salsa and sour cream (if using).

6. Top with 1 or 2 poached eggs (optional)

Tips

1. For even crispier tortillas, toss in oil and spread on a parchment paper-lined baking sheet. Bake, stirring once, for 12 to 15 minutes at 350°F/180°C or until crisp.

2. The jalapeno pepper can be replaced with 1/3 cup diced green or red bell pepper if preferred.

3. You can substitute the EGG Creations! Whole Eggs with our EGG Creations! Fat Free liquid instead