INGREDIENTS
1
tablespoon olive oil
1
small onion, chopped
1
jalapeño pepper,* seeded and diced
3
corn tortillas, cut into 1-inch pieces
1
medium tomato, halved, seeded and diced
6
eggs
2
tablespoons chunky salsa
1
cup (4 ounces) shredded Monterey Jack cheese
1
small ripe avocado, peeled and diced
1
tablespoon lime juice
Sour cream
Chopped fresh cilantro
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Heat olive oil in 12-inch nonstick skillet over medium heat. Add onion and jalapeño pepper; cook and stir 1 minute or until soft.
- Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
- Slightly beat eggs and salsa in small bowl. Pour mixture into skillet. Cook, stirring occasionally, until eggs are firmly scrambled.
- Remove skillet from heat; stir in cheese. Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.
Note
Migas, a Mexican breakfast dish, is traditionally made in a skillet with leftover, stale tortillas that are torn by hand into small pieces.
This recipe appears in:
Mexican
