Eat More Veg

New Years Day came early. Really early. On about 3 hours of sleep I was grateful to start our adventure to “Eat More Veg” month with a piping hot plate of Migas.

Migas was one of our favorite take away’s from our year long vacation to Austin, Texas. If you’ve never been to Austin chances are you have not had the pleasure of Migas. An Austin staple, migas are a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla; the meatless version includes diced onions, sliced chili peppers, diced fresh peppers, and cheese, plus various spices and condiments. We usually top ours with fresh cilantro and eat them with corn tortillas.  When we lived in Austin we could pick up a half dozen migas tacos for under $5. (pause for a moment of silence for the nonexistence of taco trucks in Kentucky) So now we make them our selves. This Joe’s version.

Here is a simple recipe anyone who can scramble an egg can try:

Migas
Ingredients:
8 eggs
1/4 cup of milk or half-and-half
1/3 cup of peanut oil
4 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
4 jalapeno peppers diced

1/2 red pepper diced

1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 to 2 cups of salsa
1 cup of cilantro
Salt and pepper to taste

Method:
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes
4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.
Serves four. And note that migas go mighty fine with refried beans and