Project Description

DAY 6: Tex-Mex Migas and Spinach Salad

Tex-Mex Migas

  • 2 corn tortillas, cut into bite-sized pieces

  • 1 Tbsp butter

  • 1 Tbsp oil

  • 1 tomato, chopped

  • 1 bell pepper, chopped

  • 4 green onions, sliced

  • 4 eggs

  • ½ cup cheese

  • ½ cup salsa

  • sour cream


Heat butter and oil in a skillet. Fry tortillas 304 minutes. Remove from pan & set aside. Add vegetables to skillet; sauté until tender. Beat eggs and add to skillet, along with tortillas. Scramble. Serve with cheese, salsa & sour cream.

Spinach Salad

  • 1 bunch spinach, stemmed (minus leaves used on Popeye’s Grilled Cheese)

  • 4 slices bacon, cooked crisp and drained

  • ½ cup mayonnaise

  • 2 Tbsp granulated sugar

  • 2 Tbsp red wine vinegar


Tear spinach into bite-sized pieces and place in salad bowl. Crumble bacon over top. Mix dressing ingredients; add to salad. Toss and serve.

Bacon can be omitted to make a vegetarian version.