Comments: Migas is a traditional breakfast dish that originated as a use for leftover breads. Other ingredients vary widely by culture. My take on it uses fried tortilla strips because the surprise crunch provides an interesting texture and make it really delicious. Extra strips on top are always welcome!

Total Time: 30 minutes

Ingredients

• 4 Large Eggs
• 3 Tablespoons Milk
• 1/2 Teaspoon Garlic Powder
• 3 Tablespoons Corn Oil
• 2 MexAmerica 8
• 1 Shallot, small, diced very small
• 1 Green Bell Pepper, small, diced very small
• 1 Plum tomato, diced very small
• 3/4 Cup Cheddar Cheese, grated
• Salt and black or mixed pepper
• Optional Side:
• 2 Cups Fresh Spinach leaves, chopped
• 1/4 Cup Vegetable Stock

Cooking Directions

1. Place the chopped spinach leaves in a small frying pan with the vegetable stock. Cook on medium high heat until the leaves are wilted, about 2 minutes. Turn off the heat and set aside.
2. Whisk the eggs with the milk and garlic powder and keep close at hand.
3. Cut the corn tortillas in half and then cut each half into strips horizontally. Heat enough oil to cover the strips in a medium sized frying pan and stir in the tortilla strips. Cook for several minutes on medium high heat, until the strips are crispy. Remove to paper towels to drain. sprinkle a little salt on them while hot.
4. Turn the heat to low. Add the shallot and bell pepper to the strips and cook until soft. Then add the tomato and continue to cook for several minutes. Sprinkle with salt and pepper. Then add the cheese and the egg mixture and continue to cook for several minutes. Turn often using a spatula, just like you would if you were making plain scrambled eggs.
5. Serve hot with the optional side of spinach.