SERVES 2 · VEGETARIAN, GF, DF ADAPTABLE
I arrived to teach a class at a student’s home one morning and she was scrambling an intoxicating mixture of eggs, corn tortillas, onions, and tomatoes. And she made it in minutes! I found out that this is a popular Mexican dish called migas, which is usually made by frying tortillas until crispy before adding the other ingredients. Let’s just say I made this dish a bit healthier without sacrificing flavor. My family loves it; we always eat this scramble with fresh cilantro, avocado and lots of hot sauce.
1 tablespoon ghee (not DF) or unrefined avocado oil
Heaping ⅓ cup fresh pico de gallo (salsa)
2 scallions, sliced (optional)
2 small GF corn tortillas, preferably sprouted, cut into 2-inch pieces
Pinch of sea salt
A few grinds of black pepper
4 large eggs, beaten (see Ask Pamela for an all-whites version)
1 small avocado, peeled, pitted, and sliced
Fresh cilantro leaves
Hot sauce (optional)
1. Warm a medium-size (8-inch) cast-iron or nonstick skillet over medium heat. Melt the ghee and add the pico de gallo and scallions, if using. (Caution: The salsa will splatter a little.) Sauté for a few minutes, until the scallions have softened.
2. Add the corn tortilla pieces and sauté until softened, 3 to 4 minutes. Season with salt and pepper.
3. Pour in the beaten eggs and cook, stirring occasionally (use a wooden turner or a silicone spatula), until the eggs are cooked but not dry, about 1 minute. These eggs will be a little wet because of the salsa.
4. Serve the migas with sliced avocado, fresh cilantro, and hot sauce, if desired.
ASK PAMELA: If I wanted to substitute all egg whites, how many should I use? You can use two egg whites for every whole egg. I don’t advise eating only the whites though, since the yolks contain wonderful fats and vitamins necessary for brain health. Egg yolks do contain cholesterol, but the myth that dietary cholesterol leads to elevated blood cholesterol has been debunked.