You can easily adapt this recipe to include your favorite vegetables. You could certainly use frozen broccoli in this dish, but I must say, fresh broccoli will provide the best flavor.

1 pound potatoes, peeled and cut into small cubes
1 medium onion, chopped
4 tablespoons salted butter
salt & black pepper, to taste
honey, to taste

Boil the potatoes in a pot of salted water for about 8-10 minutes.  Drain completely.

Melt 1 tablespoon butter in a nonstick skillet over medium heat.  Add the onions and cook until softened and brown.  Transfer to a bowl.

Add remaining butter to the nonstick skillet over medium heat.  Add the potatoes.  Cook for 5-7 minutes and then flip the potatoes with a spatula.  Cook for another 5-7 minutes.

Add in the onions and stir to combine.  Season with salt and black pepper.  Cook for another 10 minutes or until the potatoes are browned on all sides.

Just prior to serving, drizzle with a little honey and toss to coat.  Transfer to a plate and enjoy!

Serves 4-6

1 10-inch pie shell
¼ lb prosciutto
5 oz fresh spinach
¾ cup grated Cheddar cheese
3 eggs
1 cup light  cream
½ tsp salt
pinch fresh cracked pepper

Cut prosciutto into pieces and fry on low heat until cooked, but not crunchy. Set aside.

Sautée spinach on medium low heat, drain liquid and chop roughly.

Sprinkle cooked prosciutto, spinach and cheese over baked pie shell.

Whisk eggs, then whisk in cream, salt and pepper. Pour into pie shell.

Bake in preheated (375 degree F) oven for 30-40 minutes or until a knife inserted in center comes out clean.

Let stand 5 minutes before serving.

Serves 4-6

4 eggs, whisked
3 potatoes, peeled, skinned and quartered lengthwise
3 strips of thick cut bacon
2 green onions, chopped (both green and white parts)
1/2 small yellow onion, chopped
1-2 green bell peppers, chopped
Salt to taste
black pepper, to taste
1-2 cups chopped cooked ham
1/4 cup chopped fresh parsley
Olive oil, as needed

Bring a pot of salted water to a boil and then place the potatoes in the pot.  Cook for 12-15 minutes, or until tender.  Drain and rinse under cold water to cool the potatoes for handling. Cut into 1-inch pieces.

In a large skillet, cook the bacon until it is crisp.  Remove the bacon and set aside to cool.

With the bacon grease still in the skillet, add the onions and peppers and cook over medium-high heat.  Saute the onion-pepper mixture for 3-4 minutes to brown it.  Season with salt and black pepper.

Remove the onion-pepper mixture from the pan and set it aside until needed.

Add some olive oil to the skillet, if needed.  Then add the potatoes and brown for 3-4 minutes, stirring often.

Add the onions and peppers back to the skillet along with the chopped ham.  Cook for another 2-3 minutes.  Chop the bacon.  Stir in the chopped bacon and parsley.

Pour in the eggs, stir to combine the eggs with the vegetables and ham. As soon as eggs begin to firm, remove from heat and serve immediately.

Serves 2-4

2 tsp extra virgin olive oil
1 white onion, thinly sliced
1 medium red bell pepper, diced
1 medium zucchini, cut into matchsticks
4 large eggs
4 large egg whites
1/8 cup Parmesan cheese, grated
1/8 cup Asiago cheese, grated
salt and fresh pepper

Preheat oven to 400°F.

Over medium-low heat, heat oil in a large non-stick skillet. Saute onion until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper, to taste, and cook 3-4 more minutes stirring occasionally.

In a medium bowl whisk eggs, egg whites, cheeses, salt and pepper.

Pour the eggs into the skillet making sure eggs cover all the vegetables. Once the edges begin to set (about 2-3 minutes) move the skillet to the oven. Cook about 10-15 minutes, or until the eggs are completely cooked through.

Serve warm, cut into 4 pieces.

Serves 4

2 teaspoons vegetable oil
1 cup red onion, diced
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans
1/4 teaspoon red pepper flakes
Salt and fresh ground black pepper
4 eggs and 4 egg whites
1/3 cup shredded pepper Jack cheese
Non-stick cooking spray
4 (10-inch) whole-wheat tortillas
1/4 cup salsa
1 tomato, seeded and diced
1 avocado, sliced
Hot sauce

Heat the oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until softened and slightly browned. Add black beans and red pepper flakes and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste and set aside.

Whisk together the eggs and egg whites then stir in the cheese. Spray a clean skillet with cooking spray, and heat over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.

Spread each tortilla with 1 tablespoon salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Top with hot sauce. Roll up burrito-style and serve.

Serves 4

I would describe Migas as a spicy scrambled egg that is packed with fresh flavors and filled with crunchy tortilla strips. I couldn’t get over the amazing flavors that this dish packs. From the tomatoes to the cilantro to the jalapeños and of course the delicious Land O Lakes eggs.

Don’t take my word for it though. If you like a little spice, then give this recipe a shot.

You can get the full recipe over at Hilah Cooking.

Click Here for the Migas Recipes & Instructional Video