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Migas (Scrambled Eggs with Corn Tortillas)

Source of Recipe


Lisa Schroeder






List of Ingredients



• 2 Tbsp butter
  
• 3/4 cup finely diced onion
  
• 3/4 cup finely diced green and/or red bell peppers
  
• 1 cup fresh corn tortilla strips (cut long, narrow strips)
  
• 12 eggs, beaten
  
• Salt and freshly ground pepper
  
• 1 cup shredded Monterey Jack cheese
  
• .
  
• 1/4 cup sour cream (optional)
  
• 1/4 cup homemade salsa (or store-bought)
  






Instructions



1. Heat a large skillet or saute pan. Add butter and, once melted, add onions and peppers. Cook for about 3 minutes, or until they soften. Add tortillas to pan and continue to cook until they start to get slightly golden and the onions begin to caramelize.
   
   
2. Pour the beaten eggs into the onion-tortilla mixture and, using a heatproof rubber spatula or wooden spoon, scramble the eggs in the pan until they are almost cooked through and set. Add shredded cheese and scramble a bit more to combine and finish cooking the eggs.
   
   
3. Spoon onto serving plates and top each serving with a tablespoon of sour cream, if desired, and salsa. Pass around extra salsa separately.
   
   Makes 4 servings.