Low-Carb Tex Mex Migas

by KetoDietApp.com

Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted). Prepare and bake the keto tortilla chips if you don't have any. The tortilla chips can be made in advance and kept in an airtight container for up to a week.

Step 2Whisk the eggs, salt and pepper together in a mixing bowl and add 1/4 cup of grated cheese (half of the total amount).

Step 3Heat the ghee or butter in a non-stick frying pan on a low-medium heat. Add the chopped peppers, onion and jalapeño. Fry for 3 – 4 minutes until the onions become translucent. Add the tomatoes and cook for 2 further minutes. Add the garlic for 1 further minute. Add the eggs and cook to your liking.

Step 4Place in the tortilla chips. Some wedged underneath and others round the side.

Step 5Sprinkle with the remaining cheese and bake in in the over for 3 minutes until the cheese melts.

Step 6Remove from the oven and serve with chopped fresh cilantro and spring onion. Optionally, add avocado, lime, sriracha hot sauce and a sprinkling more of cracked black pepper.
Best served fresh but can be stored in the fridge for 1 day.