SkinnyCook

Migas are the lovely Texan dish I first enjoyed in Austin at SXSWi. Here’s my quick and dirty rendition. This can easily be made vegetarian and gluten-free. This recipe is for one. Double or triple as necessary.

Recipe

2 eggs
1 tbl. of milk or water
2 corn tortillas
1/4 cup of salsa I prefer Herdez Salsa Casera for its freshness.

Extras
Add on any of these for extra deliciousness
chopped flat leaf parsley
black olives
grated cheddar
sour cream
bacon
sauteed zucchini
caramelized onion
peppers

Heat some butter, oil, or *ahem* bacon fat in a skillet. Tear up the tortillas into roughly 1 inch pieces and fry until crunchy. Scramble the eggs together with the milk and add to the pan. Stir until cooked through. Turn out onto plate and garnish with toppings to your taste.