Swiss Chard and Leek Migas
The perfect one-pot breakfast, these migas are full of crispy tortilla strips, nutritious vegetables, and creamy Manchego cheese.
Yield: 4-6 servings
  • 4 5-inch corn tortillas
  • 1¼ cups vegetable oil, divided
  • 10 large eggs
  • ¼ cup heavy cream
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 bunch swiss chard, leaves torn into thin strips
  • 1 green bell pepper, coarsely chopped
  • 1 leek, ends removed, chopped
  • 2 large garlic cloves, minced
  • 1 cup shredded Manchego cheese
  1. To make the corn strips, cut the tortillas in half and then into thin strips. Heat 1 cup of vegetable oil in a large heavy-bottomed pot over medium-high heat. In batches, fry the tortilla strips for 1-2 minutes, or until browned and crispy, flipping them about halfway through. Remove to a paper towel-lined plate to cool.
  2. Whisk the eggs and the heavy cream together in a large bowl. Season to taste with salt and pepper. Set aside.
  3. Pour out the oil from the pan used for frying the tortilla strips. Add the remaining ¼ cup oil over medium heat. Saute the swiss chard until wilted, about 3 minutes. Add the leek and bell pepper and saute for another 2-3 minutes. Add the garlic and saute for 1 minute. Pour in the egg mixture and cook, stirring constantly, in a circular motion until the eggs begin to solidify. Stir in the fried tortilla strips. Continue cooking until eggs are cooked through.
  4. Remove from heat, top with cheese, and serve.
Adapted from The New Southwest
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at