Tex-Mex Scrambled Eggs (Migas)
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One of my favorite places to grab a Paleo-friendly breakfast around here is Kerbey Lane Cafe. They have the best omelets, many of them with a Southwestern flare. If you don’t eat Paleo, feel free to use crumbled corn chips.
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Tex-Mex Scrambled Eggs (Migas)
Ingredients
- 8 medium eggs beaten
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons coconut oil
- 2 small avocado chopped
- 2 small tomato chopped
- 1/2 cup plantain chips crumbled
- 1/4 cup cilantro chopped
- 1 tablespoon lime juice
Equipment
Instructions
- Whisk the eggs with the salt and pepper.
- Heat the oil in a skillet over medium and cook the eggs, stirring occasionally, until scrambled (they should look wet but not runny).
- Remove the eggs from the heat and stir in the remaining ingredients, then serve.
Nutrition
Calories: 529kcal | Carbohydrates: 30g | Protein: 15g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 372mg | Sodium: 620mg | Potassium: 991mg | Fiber: 10g | Sugar: 14g | Vitamin A: 2100IU | Vitamin C: 33.8mg | Calcium: 70mg | Iron: 2.9mg