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Hi! I’m Melissa

When I was young I had wings, but they were taken from me. When I turned 50, I took them back. I’m now a Chef, Photographer, Fitness Nerd, and an Artist. This is my diary about food, fitness and adventure along with tips to master midlife & live a more fulfilling life at any age. Click here for my About Page.

Migas Frittata with Chipotle Guacamole

Migas Frittata with Chipotle Guacamole

Migas (mee-guz), meaning “scraps” (and what tasty scraps they are!) is a Mexican breakfast dish containing scrambled eggs, onions, tomatoes, peppers, cheese and corn tortillas. The authentic Mexican version contains much simpler ingredients than the Tex-Mex version, which is the adaptation I used here because, Texan.

Migas Frittata recipe from the lifestyle blog, SoufflesandSawdust.com

So when I started out making Migas for Sunday morning brunch, I intended to go traditional. But I discovered we were out of corn tortillas (gah!) which means I had to improvise. Tortilla chips to the rescue! And because I don’t like to follow instructions or rules, I made this traditional scrambled egg dish into a yummy frittata with creamy, spicy chipotle guacamole topping, crumbled feta, chopped cilantro and a jar of tomatillo sauce.

The guacamole is so delicious, we eat it in place of traditional guacamole. For me, that means having a glass of something ice-cold nearby to quench the heat.

Tah ya’ll!

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Migas Frittata with Chipotle Guacamole

Serves 4-6

Pre-heat the broiler on high.

In a large bowl, combine the first 6 ingredients and whisk to combine.

In an oven-proof skillet (approximately 10-inches) over medium heat, add the oil and heat for 1 minute. Add the tortilla chips and spread evenly.

Pour the egg mixture evenly over the tortilla chips and cook until the edges of the frittata start to get firm. You can lift the edges slightly with a wooden spoon and tilt the pan slightly so the egg runs into the space. Continue this until the top is jiggly but not runny. Place the skillet under the broiler and cook until the top of the frittata sets and has a slight golden color, about 3 minutes but check it every 30 seconds to make sure it doesn’t burn on top! Remove from oven and let cool slightly while you make the guacamole.

Make the guacamole in a medium bowl by combining avocados, chipotle pepper and lime juice. Mash until creamy but with a few chunks.

Slice the frittata and serve with a drizzle of salsa verde, a sprinkle of queso fresco, a sprinkle of cilantro and a spoonful of guacamole on top.

1 cup chopped roasted red pepper (in a jar)

1/2 cup chopped white or yellow onion

1 jalapeno, finely chopped (remove seeds for less heat)

1/2 teaspoon salt

1 teaspoon chili power (I use New Mexico)

8 eggs, lightly beaten

1 teaspoon avocado or coconut oil

2 handfuls of tortilla chips, coarsely broken

2 avocados, halved and seeds removed

1 canned chipotle pepper in adobe sauce, finely mined (place remaining chipotles and sauce in a small freezer bag and break off pieces to use when needed)

2 tsp lime juice (about 1 lime)

Salsa verde for garnish (I use Herdez brand)

1/2 cup queso fresco, crumbled

fresh cilantro for garnish


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