RECIPE: Migas

RECIPE: Migas

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Make meals from pantry staples

Make meals from pantry staples, like Migas, photographed Wednesday, March 18, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Yield: 2 servings

4 eggs, beaten

½ tablespoon butter

½ cup roughly chopped or broken tortilla chips

¼ cup salsa, optional

1 tablespoon chopped red onion, optional

¼ avocado, chopped, optional

2 tablespoons shredded Mexican-style cheese, optional

Place eggs and butter in an unheated skillet. Turn heat to medium-high, and slowly stir. Cook until eggs are just a little wetter than you like them. Stir in tortilla chips and remove from heat; eggs will continue to cook off heat. Transfer to a platter and cover with optional toppings of your choice.

Per serving: 327 calories; 22g fat; 8g saturated fat; 386mg cholesterol; 16g protein; 15g carbohydrate; 2g sugar; 3g fiber; 411mg sodium; 132mg calcium

Recipe by Daniel Neman

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