Savory Mexican-inspired breakfast dish
This breakfast dish was inspired by a trip to Mexico and reader Donna B., who found a similar recipe in Shape magazine and sent it in for me to play with. Traditional migas (“crumbs” in Spanish) are made with eggs and cheese. This vegan version is heavy on the veggies. Think of them as inside-out fajitas.
To speed this along, I made it in two pans on two burners. You can use seasoned cast iron skillets or non-stick skillets.
vegan, gluten-free, low-sodium, reduced-sugar diets
Could this be migraine-friendly?
This recipe is tricky, as it’s from my days before I was diagnosed and was eating plant-based. Here’s why this recipe isn’t migraine-friendly:
- Tofu (soy)
- Salsa (likely has onions)
If you have learned that these foods aren’t migraine triggers for you, enjoy! You could swap out the tofu for eggs (if you’re not sensitive) and use green onions instead. I have an onion-free salsa recipe in my book, The Migraine Relief Plan.