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+ servings

Migas

This is a Norwegian gal's Tex-Mex version of a traditional Spanish breakfast dish (or for whenever really).
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine Mexican
Servings 2

Ingredients
  

  • 1 trip around the pan avocado oil spray
  • 1 poblano pepper roasted, peeled, sliced and diced
  • 1 small white or yellow onion diced
  • 1 tsp ground cumin
  • 5 large chicken eggs whisked
  • 2 corn tortillas torn up
  • 1.5 cup "Mexican blend" grated cheese divided
  • 1 avocado optional

Instructions
 

  • Roast the poblano over medium heat until charred. Place into a bag to sweat it for 10 minutes. Peel, using your favorite method. Slice and chop.
  • While pepper is sweating, chop up the onion and start a pan over medium heat. Sauté the onion until just soft and add the diced peppers.
  • In a small bowl, whisk the eggs until fluffy. When the peppers and onions are hot, add eggs and slowly mix together; scraping the eggs from the sides and bottom of the pan, using a folding-stir method.
  • When eggs look nearly set, add the crumbled tortillas and 1 cup of the cheese and continue folding to mix everything together.
  • Put the rest of the grated cheese on top and throw a lid on the pan for about 3 minutes.
  • Scoop onto plates and serve with sliced avocado!
Tried this recipe?Let us know how it was!