Migas

You will love this veggie loaded Tex-Mex breakfast!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2 generous servings.
Author: The Bojon Gourmet

Ingredients

  • 2 corn tortillas, cut into approximately 2 x 1" strips
  • 2-3 tablespoons vegetable oil, such as olive or sunflower
  • 1/2 onion, any color, or 1 medium leek, chopped
  • 1 large zucchini, chopped
  • 1 cup or two finely shredded cabbage
  • 3 eggs
  • 3 ounces cheese, crumbled or grated
  • 1/4 cup or more tomato salsa (we love Primavera's organic roasted tomato)

Instructions

  • Preheat your broiler.
  • In a 9 or 10" skillet over medium heat, cook the tortilla strips in a tablespoon of oil until golden and crisp-ish, about ten minutes (they will crisp up more upon cooling). Season with a few pinches of salt, and tip out into a bowl or plate.
  • Add another tablespoon of oil to the pan along with the onions, and saute until tender and golden, another ten minutes or so. Add the veggies and saute until tender, five or ten minutes. Season with salt to taste.
  • Whisk the eggs with a few pinches of salt to break them up, then pour into the skillet with the veggies, adding oil first if the pan looks dry. Cook as you would a scramble, adding the tortilla strips when the eggs are about halfway cooked. When the eggs are done, sprinkle the cheese over the top and put the whole pan under the broiler for a few minutes to melt it. Serve with your toppings of choice.

Notes

While the original recipe called for adding salsa to the tortilla strips and eggs, we've found that they stay crispier if you just use the salsa as a garnish when the migas are done cooking.
Use any vegetables you like in place of or in addition to the zucchini and cabbage, such as fresh corn, strips of bell pepper, diced tomatoes, mushrooms, roasted green chiles, spinach or chard.
Any mild melting or crumbling cheese goes well, including queso fresco, jack, goat gouda, and fresh chevre.
Some possible toppings and sides:
Avocado or guacamole sour cream.
Crema, yogurt or creme fraiche epazote.
Cilantro, basil, mint or parsley.
Shredded lettuce, shredded red or green cabbage.
Tomatoes or cherry tomatoes.
Slivered red onion or scallions.
Cilantro or basil pesto.
Sauerkraut or escabeche.
Black or pinto beans.
Nutritional values are based on one of two servings.

Nutrition

Calories: 488kcal | Carbohydrates: 22g | Protein: 22g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 290mg | Sodium: 613mg | Potassium: 629mg | Fiber: 4g | Sugar: 6g | Vitamin A: 23.4% | Vitamin C: 40% | Calcium: 41% | Iron: 13.4%
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