Migas
Omelette, schmomelette. Mix it up today and try this traditional Tex-Mex breakfast dish for a new, quick and nutritious approach to eggs.
- 6 eggs
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup tortilla chips, crushed
- ½ cup Colby or cheddar cheese
- 1 onion, diced
- 1 red or green pepper, diced
- 1 tomato, diced (you can use canned!)
- 1 tablespoon cilantro
- 1 jalapeño or chipotle pepper, finely chopped
Heat a large skillet and cook the chopped onion, peppers, tomato and cilantro until onion is clear and peppers are soft.
In a bowl, scramble eggs with the milk; salt and pepper to taste.
When the veggies are done, remove them from the skillet and put into a bowl, then pour your eggs onto the skillet and add the chips and cheese.
When your eggs are almost done, add the veggies back to the skillet and stir together. Serve immediately.
- Feel free to use canned tomatoes and/or jalapeños, but drain them well before cooking.
Submit!
