Tex-Mex Veggie Migas with Goat Cheese

>> Wednesday, April 7, 2010

Adapted from The Kitchn

3 large cage free eggs plus 3 egg whites
1/4 cup organic fat free milk or 2% milk
sea salt and freshly cracked pepper
1-2 green chilies, seeded and chopped
1 tablespoon EVOO (extra virgin olive oil)
1 small red onion, finely sliced
1-1 1/2 cup fresh spinach, chopped
1-2 Roma tomatoes, chopped
1/2 cup goat cheese
guacamole for garnish (click link for the recipe)
salsa of your choice for garnish

Corn Tortilla Strips 
2-3 corn tortillas 
EVOO (extra virgin olive oil) for brushing
sea salt
Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with sea salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

Whisk together eggs, sea salt & freshly cracked pepper, green chilies in a medium bowl.  Heat EVOO in a large non-stick skillet, add onion and saute for 1-2 minutes or until translucent.  Add spinach and cook until slightly wilted.  Then add tomatoes and  the egg mixture immediately "scramble" until the eggs are done.  Transfer the scrambled eggs to the plate and sprinkle with goat cheese, tortilla strips, salsa, and guacamole.  This recipe serves 2-3 persons.  Enjoy!


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