Migas

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Portions:
3

Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Gluten-free
  • Lower Protein
  • Vegetarian

Ingredients

  • 4 corn tortillas
  • 1 tablespoon canola oil
  • 2 green onions
  • 1/2 red bell pepper
  • 4 large eggs
  • 1/4 teaspoon black pepper
  • 6 tablespoons salsa

Preparation

  1. Slice tortillas into 1 to 2-inch strips. Chop the green onions and bell pepper half.
  2. Heat oil in a sauté pan on medium to medium-high heat.
  3. Sauté tortilla strips in oil until lightly browned.
  4. Add onions and bell pepper; sauté with tortillas until softened, around 2 minutes.
  5. Scramble eggs in a bowl and pour over the tortilla mixture.
  6. Cook eggs to desired consistency.
  7. Add pepper to taste and top with salsa verde. Enjoy!

Helpful hints

  • Try the ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ.com low sodium Salsa Verde to serve with Migas. If using commercially prepared salsa verde look for the brand lowest in sodium.
  • For a higher protein breakfast add extra egg whites.
  • If desired, add chopped onion, jalapeno pepper, garlic or cilantro for extra flavor.

Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ renal dietitian Amber from Texas

Nutrients per serving

Calories 232

Protein 11 g

Carbohydrates 20 g

Fat 12 g

Cholesterol 248 mg

Sodium 140 mg

Potassium 263 mg

Phosphorus 257 mg

Calcium 110 mg

Fiber 2.8 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1 meat
  • 1 starch
  • 1/2 vegetable, low potassium
  • 2 fat

Carbohydrate choices

1

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