Roberto Santibanezs Migas Recipe

Name: Roberto Santibanezs Migas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 1/2 teaspoon salt; 1 teaspoon Dijon mustard; 2 tablespoons grated Parmesean cheese; 2 tablespoons vegetable oil; 2 cups crumbled tortilla chips; 3 tablespoons finely chopped onion; 1/2 cup diced tomatoes; 1 tablespoon finely chopped serrano chile (approximately 1 chile); chopped cilantro; Pico de gallo; creme fraiche; Cooked salsa verde

Servings: persons

6 large eggs
1/2 teaspoon salt
1 teaspoon Dijon mustard
2 tablespoons grated Parmesean cheese
2 tablespoons vegetable oil
2 cups crumbled tortilla chips
3 tablespoons finely chopped onion
1/2 cup diced tomatoes
1 tablespoon finely chopped serrano chile (approximately 1 chile)
chopped cilantro
Pico de gallo
creme fraiche
Cooked salsa verde

1
Break the eggs into a large bowl and whisk together.
2
Add the 1/2 teaspoon of salt, Dijon mustard and Parmesan cheese and whisk until thoroughly mixed but not foamy.
3
Heat the oil in a non-stick pan over high heat for about 30 seconds.
4
Pour in the eggs and quickly add the chips and stir well.
5
Add the onion, serrano chile and the tomatoes and lower the heat and stir frequently until the eggs are cooked (depending on your preference, less time for slightly undercooked and longer time for fully cooked eggs).
6
Transfer to a serving platter.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large eggs, 1/2 teaspoon salt, 1 teaspoon Dijon mustard, 2 tablespoons grated Parmesean cheese, and more.

Yes, Roberto Santibanezs Migas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roberto Santibanezs Migas

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