Opulent Cottage: Bell Pepper Migas

We recently joined a local organic food co-op, and I have been looking for ways to use the vegetables and fruit that came in my bin this week. The three of us love spicy breakfasts, so today I created a healthier version of migas, the zesty combination of eggs, cheese, salsa and tortilla chips. By replacing the greasy chips with crunchy bell pepper, and using low-fat mozzarella instead of cheddar, this dish became a healthy, vitamin-packed meal. I added a side of fruit to give my family an even bigger vitamin and energy boost.

Ingredients for Bell Pepper Migas

½ cup sliced bell peppers of your choice: red, yellow or green

1 t olive oil

5 eggs

½ cup grated mozzarella cheese

¼ cup salsa

Flour tortillas

Avocado slices

Saute bell pepper in olive oil briefly – you just want it to be barely softened, and still retain a bit of crunch.

Whisk eggs and add to pan. When almost cooked, sprinkle with ¼ cup of the cheese. Add salsa, and fold eggs a couple of times, gently, to mix in cheese and salsa.

To warm each tortilla, simply place on the stovetop, right over a burner, for a few seconds. Top tortillas with egg mixture, and a slice of avocado, and a bit more cheese.

This recipe serves 3. Adjust amounts accordingly to serve up your clan!

In the end, I had used 5 of the items that came in my bin this week: bell peppers, avocado, peaches, oranges, and raspberries. I like this philosophy! I know I’ll be encouraged to rethink my cooking strategy, and add more healthful whole foods to each dish that I already make.

For information on the Lakewood Organic Co-op, go here.