Migas - Mexican Egg Scramble

3 Corn tortillas, cut into strips
2 slices of Spanish onion (red)
1/4 cup of diced bell pepper
2 slices of turkey bacon, chopped
1/2 tsp. cumin powder
1 tsp. red pepper flakes
1/3 cup egg whites
2 large eggs, beaten
1/2 cup salsa (your choice heat - I use medium)
2 tsp. olive oil
(Shredded cheese and sliced grape tomatoes for topping)

Heat the skillet over medium high heat adding the oil. Once hot add the strips of tortilla stirring occassionally. Cook for a couple minutes then add the onions, bacon, bell pepper, cumin and red pepper flakes.

Cook this until onions begin to brown slightly and peppers are soft. Add egg mixture and continue to stir until eggs are almost set, then add salsa and finish cooking until eggs are set.

Plate and top with tomatoes and cheese.

You can substitute sausage for the bacon and add anything you want. There are many variations to this breakfast.

I use the egg whites and turkey bacon to cut down on calories, cholesterol and fat. This meal (including the half of a bagle thin) ranks right around 400 calories.


Serving Size: Serve two

Number of Servings: 2

Recipe submitted by SparkPeople user GAMECOX.