YOUR SOLIN GENERATED RECIPE
Crispy Migas with Zesty Scrambled Eggs
Sautéed corn tortilla strips tossed with protein-rich eggs and vibrant peppers, finished with a creamy dollop of yogurt and sharp cheddar.
INGREDIENTS
1 tsp olive oil
1 medium corn tortilla
0.25 cup red bell pepper
0.25 cup red onion
0.5 medium jalapeño
2 large eggs
0.75 cup liquid egg whites
0.25 cup black beans
0.5 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Slice the corn tortilla into thin strips or small bite-sized squares.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the tortilla strips to the pan and sauté for 3-4 minutes until they become golden and crispy.
Stir in the diced red bell pepper, red onion, and jalapeño, cooking for another 3 minutes until the vegetables have softened.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Reduce the skillet heat to medium and pour the egg mixture over the crispy tortillas and vegetables.
Add the black beans to the skillet and gently scramble the eggs with a spatula, folding them over the other ingredients.
Once the eggs are nearly set, sprinkle the shredded cheddar cheese on top and allow it to melt for 30 seconds.
Season the migas with sea salt and black pepper.
Serve immediately topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.