Anti Inflammatory Migas

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

6 corn tortillas (6-inch), torn into roughly 1-inch pieces
Bueno Corn Tortillas Taco Loco Corn Tortillas 12ct - 10 OZ Trader Joe's Corn Tortillas El Milagro Corn/Maiz Tortillas, 36 Count
Mi Familia Tortilla Casera 28 oz
See all
3 tbsp vegetable oil, divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
½ medium white onion, diced
1 medium jalapeño, seeded and finely diced
1 medium red bell pepper, diced
8 large eggs
2 tbsp water
½ tsp kosher salt
¼ tsp black pepper
1 cup shredded cheddar cheese

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
½ cup salsa
¼ cup sour cream
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat 2 tbsp of the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the torn tortilla pieces in a single layer and cook, turning occasionally, until golden and crisp at the edges, about 4–5 minutes. Transfer to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp oil to the skillet. Add the onion, jalapeño, and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

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