Vegetarian Migas

This is quite possible the best “easy” dinner I’ve ever made. Best because it’s nutritional – eggs act as a protein and fat, bread fills in the carbohydrate category and it’s chock full of my favorite vegetables. Best also because it’s adaptable – you can make it gluten free and it tastes just as good. You can modify the recipe to include what vegetables you like. And it’s quick and easy to make!

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Migas is a traditionally Spanish dish made using bread (often soaked in milk, but not in this dairy free recipe!), spinach and eggs. Sometimes, chorizo is added, which you’re more than welcome to do, though as this recipe is vegetarian, I will not be adding any.


Migas in pan

I’ve talked about all the nutritional benefits, but what about the taste? The bread soaks up the egg and becomes almost a savory french toast, while stir fried mushrooms, spinach and yellow bell peppers fill out the flavors. So yummy!

So how does one make migas? It truly isn’t difficult – it just takes a frying pan and a little confidence 🙂

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Vegetarian Migas
Gluten free, peanut free, tree nut free, soy free, dairy free, shellfish free, fish free, sesame free

Ingredients (for 2 servings)
Three slices of bread (gluten free), torn into chunks
2 cups of uncooked spinach
1/2 bell pepper, sliced
6 mushrooms, chopped finely
1 clove of garlic
2 Tbsp. olive oil
4 eggs
Salt and pepper to taste

1. On a medium high heat, prime the pan with olive oil and garlic. Stir fry the garlic until brown and then remove the clove from the pan.
2. Once the clove is removed, add the bread, mushrooms and bell pepper. Stir fry until the bread gets a little brown on the edges and the peppers begin to give  a little if you stick a fork in them.
3. Add the spinach and cook until it wilts.
4. In a separate bowl, whisk the eggs with salt and pepper.
5. Pour the eggs into the pan and sort of scramble them around the rest of the ingredients. Make sure they are cooked fully, even when soaked into the bread.
6. Enjoy with a small side salad. Dinner is served! 🙂

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One thought on “Vegetarian Migas

  1. […] I’ve been cooking a lot of egg-centric, compote butter-filled recipes. I made vegetarian migas, then I made some avocado compote butter. This recipe combines the two – a savory French […]

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