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Migas with Spinach and Corn
- 3 corn tortillas
- 6 eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 (5.0-ounce) package baby spinach
- 1/2 medium white onion, chopped
- 1 medium tomato, stemmed and chopped
- 1 jalapeño or serrano chile pepper, seeded and chopped
- 1/2 cup cooked corn kernels
- 1/3 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese
- Lime wedges, for serving
- 1 avocado, sliced
Toast tortillas over a gas flame (or on a dry cast-iron skillet) until charred and blistered.
Cool slightly and chop into 1/4-inch squares.
Use a fork to lightly beat eggs, salt and pepper in a medium bowl.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add spinach and stir until just wilted; then transfer to a bowl and set aside.
Add remaining oil and cook onion, tomato and chile pepper until softened and tomatoes begin to break down and thicken, 5 to 6 minutes.
Add spinach, corn, cilantro and chopped tortillas, and stir to combine.
Add eggs and cook, stirring with a spatula, until just set.
Remove from heat, top with shredded cheese and serve with avocado and lime wedges.
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- 3 corn tortillas
- 6 eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 (5.0-ounce) package baby spinach
- 1/2 medium white onion, chopped
- 1 medium tomato, stemmed and chopped
- 1 jalapeño or serrano chile pepper, seeded and chopped
- 1/2 cup cooked corn kernels
- 1/3 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese
- Lime wedges, for serving
- 1 avocado, sliced