Photo: Maya Visnyei
We bet your kids won’t notice the healthy serving of vegetables in this easy migas recipe—they’ll be too excited about having tortilla chips for breakfast.
2 tbsp unsalted butter
1/2 cup chopped onion
1/2 cup chopped yellow sweet pepper
1/4 tsp salt
8 large eggs, beaten
1/8 tsp black pepper
1 cup crumbled tortilla chips
1/2 cup shredded Monterey Jack
3 tbsp sliced green onion
tomato salsa, to serve
Melt butter in a non-stick frying pan over medium heat. Add onion and yellow pepper and sauté for 4 minutes or until soft and lightly golden.
Turn heat to low. Add beaten eggs, pepper and crumbled tortilla chips to the peppers and onion. Cook, stirring occasionally to scramble eggs, for 1 to 2 minutes or until eggs are almost cooked.
Add shredded cheese and stir just to combine. Sprinkle eggs with green onion and serve with tomato salsa.
Protein 17g, Carbohydrates 12g, Fat 23g, Fibre 1g, Sodium 251mg.
Yellow peppers are high in potassium and vitamin C and are easy to hide in scrambled eggs when finely chopped.
Originally published in Today's Parent magazine.