Ingredients:

  • 6 corn tortillas, cut into 1/2-inch strips
  • 3 tbsp vegetable oil
  • 1/2 cup shredded Monterey Jack or Mild Cheddar cheese
  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup white onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 medium tomato, seeded and diced

Instructions:

  1. Heat the vegetable oil in a 12 inch non stick or cast iron skillet over medium high heat. Note: Oil should shimmer before adding tortillas
  2. Add tortilla strips in a single layer and fry until mahogany colored and rigid.
  3. Remove with a slotted spoon and drain on paper towels. Note: This prevents the migas from becoming greasy
  4. In the same skillet using the remaining oil, add the diced onion and red bell pepper. Sauté for 3-4 minutes until onions are translucent and peppers soften.
  5. Stir in diced tomatoes and cook for 60 seconds. Note: This just warms them through without making the pan too watery
  6. Lower heat to medium low. Pour in the whisked mixture of eggs, milk, salt, and pepper.
  7. Let the eggs sit for 30 seconds, then gently fold into large curds. Note: Avoid over mixing to keep the texture velvety
  8. When eggs are 80% set, fold the crispy tortillas back into the pan. until they are just incorporated.
  9. Sprinkle shredded cheese over the top.
  10. Cover with a lid for 60 seconds until the cheese is melted. Garnish with fresh cilantro before serving.