Santa Maria’s Mexican Migas

Enjoy an eggy brunch with this recipe from the folks at Santa Maria

  • Serves: 4
cal 319
Santa Maria’s Mexican Migas
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 tbsp Santa Maria Red Jalapeños
  • 8 eggs
  • 75g reduced-fat mature cheese, grated
  • Pinch salt
  • 1 handful tortilla chips, lightly crushed
  • 4 tbsp Santa Maria Medium Salsa
  • 1 small avocado, stone removed and sliced
  • 1 bunch coriander or 2 tbsp chopped chives

Nutrition: per serving

  • cal319
  • fat23.1g
  • sat fat6.8g
  • carbs8.5g
  • sugar3.1g
  • fibre2.5g
  • protein19.7g
  • salt1.3g

Ingredients

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 tbsp Santa Maria Red Jalapeños
  • 8 eggs
  • 75g reduced-fat mature cheese, grated
  • Pinch salt
  • 1 handful tortilla chips, lightly crushed
  • 4 tbsp Santa Maria Medium Salsa
  • 1 small avocado, stone removed and sliced
  • 1 bunch coriander or 2 tbsp chopped chives
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Method
  • Heat the oil in a large non-stick frying pan. Add the onions and jalapeños and cook over a medium heat until softened.
  • Whisk together the eggs, grated cheese and salt. Pour the beaten egg mixture into the pan and leave it to stand for 30 seconds. Then gently stir occasionally using a wooden spoon, until the egg mixture is just cooked and still creamy.
  • Top the eggs with the crushed tortilla chips, salsa, avocado and coriander or chives to serve.

100g of avocado provides 14% of your recommended daily allowance of potassium.

This recipe is from santamariaworld.com

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Nutrition: per serving

  • cal319
  • fat23.1g
  • sat fat6.8g
  • carbs8.5g
  • sugar3.1g
  • fibre2.5g
  • protein19.7g
  • salt1.3g

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