Migas ("crumbs" in English) is possibly an ancient dish and is from Spanish and Portuguese cuisines.
6 large eggs
1/4 cup milk
Salt
2 tablespoons canola oil
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1 1/2 cups fresh salsa (or 1/2
green bell pepper, seeded and diced, 1 small yellow onion, finely chopped and 1 medium tomato, seeded and diced)
1 clove garlic, finely chopped
3 ounces grated Cheddar
Whisk together eggs, milk and salt in a medium bowl and set aside.
Warm oil in a nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes. Add fresh salsa and cook until softened, about 3 minutes. Add garlic and cook 1 minute longer.
Add egg mixture and cheese to skillet. Cook mixture, stirring with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan, until eggs are set, 2 to 3 minutes. Serve immediately.
Source: modified from the recipe at My Recipes
Total Cost $4.71 recipe / $1.18 serving
Calories 353, Fat4g, Protein 18gC, Carbohydrate17gF, Fiber2g
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