MIGAS MAKE-OVER: BALANCED BREAKFAST IN A FLASH

Breakfast is the most important part of the day, choosing foods with protein will aid in boosting metabolism and curb cravings throughout the day! Better yet, choose an option that incorporates vegetables as well for added volume and antioxidants with minimal calorie impact!

INGREDIENTS:

12 whole large eggs

1/4 cup Half-and-Half

1 Tablespoon butter

1 Tablespoon olive oil

1 whole medium onion, chopped

1 yellow bel pepper, chopped

1 red bell pepper, chopped

1 jalapeño, finely diced

1/2 cup salsa

2-3 cups crushed baked tortilla chips

1 cup Mexican cheese blend, shredded (may use Cotija, Cheddar, Monterey Jack, etc.)

1 cups cilantro, chopped

Add-ins for plate balance:
1 package baby spinach
2 cups cooked black beans (or 1 can rinsed black beans)

DIRECTIONS:

In a bowl, whisk together eggs and half & half, set aside. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapeño and stir to combine. Add salsa to the skillet and stir around, then add chip pieces, stirring to combine.

Reduce heat to low, this is key to ensure you don’t overcook your eggs! When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Turn off heat, fold in grated cheese and chopped cilantro. Serve on a bed of baby spinach with 1/2-1 cup black beans. Yum!

Find this recipe and more in our Naturally Nourished Food-As-Medicine for Optimal Health Cookbook