Egg White Migas

My obsession with egg whites continues.  When my husband and I first moved to Austin we were told of this signature Texas dish called migas, ever since we had been trying to find the best in town.. or one that we actually liked.  I find that all the ingredients added to migas take away from the dish and make it taste like a salsa casserole or something.  So yesterday I came up with a delectable dish that uses all of the traditional Texas style migas ingredients but keeps the flavor intact.

Egg White Migas:
4 egg whites
.25 cup firm tofu, diced
.25 cup corn kernels (I used frozen)
1.5 corn tortillas, torn or cut into small slices
.5 small tomato, diced
2 tsp cilantro, chopped
1 tbsp cheddar cheese, grated

Lay the tortillas and tofu down on a non-stick cooking surface and heat until the tortillas are crisp and the tofu has boiled some of its water out.
Add corn and cook until the kernels defrost.
Pour the egg whites on top of the mixture and let cook until the sides are firm and you can easily flip the mixture, flip.
Cook for another minute.
Spread diced tomatoes on plate.
Place migas on top of tomatoes and sprinkle cheddar and cilantro on top.
Enjoy immensely.

For moister migas stir or scramble the egg mixture after the egg whites are poured on top.