Migas con Salsa Verde

Ingredients

• 4 6-inch corn tortillas cut into 1/2-inch strips ()
• 4 large egg whites 
• 6 large eggs 
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 1  jalapeno seeded chopped
• 4 teaspoons olive oil 
• 1.5 cups onion chopped
• 0.3 cup queso fresco crumbled
• 1 medium bell pepper red
• 6 tablespoons salsa verde 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• aluminum foil
• broiler

Directions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
4. Place in a paper bag; fold to close tightly.
5. Let stand for 10 minutes. Peel and chop.
6. Combine eggs, egg whites, cilantro, and salt in a bowl, stirring with a whisk.
7. Heat a large nonstick skillet over medium-high heat.
8. Add olive oil to pan; swirl to coat.
9. Add tortilla strips; saut 2 minutes, stirring frequently. Reduce heat to medium.
10. Add onion, garlic, and jalapeo; saut 5 minutes or until tender, stirring occasionally.
11. Add roasted bell pepper and egg mixture; cook 2 1/2 minutes or until eggs are set, stirring occasionally. Divide egg mixture evenly among 4 plates; top each serving with 1 1/2 tablespoons salsa and 1 tablespoon cheese.