Migas

This recipe is listed as a breakfast (as scrambled egg dishes tend to be), and I think it would be fine as one, but it's also substantial enough to serve as lunch.

symbol's notes: half a cup of frozen corn added as the onions and peppers are cooking would be tasty. Also, 30mL jalapenos are not enough; it needs at least twice that.

Ingredients

• 8 large eggs
• salt and pepper
• canola oil
• 6 15cm corn tortillas, cut into 1x2cm strips
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 30mL minced jarred jalapeños
• ~100mL grated cheddar cheese
• ~15mL chopped fresh cilantro
• salsa for serving

Procedure

1. Whisk eggs, 1mL salt, and 1mL pepper together in a large bowl; set aside.
2. Heat oil in a large skillet over medium-high heat. Add tortillas and 1mL salt and cook, stirring occasionally, until golden brown, 4-6 minutes.
3. Add onion, bell pepper, and jalapeños and cook, stirring occasionally, until vegetables are softened, 5-7 minutes.
4. Add eggs and, using heat-resistant spatula, constantly and firmly scrape along the bottom of the skillet until eggs begin to clump, 30-60 seconds.
5. Reduce heat to low and gently but constantly fold egg mixture until clumped and still slightly wet, 30-60 seconds.
6. Remove from heat and fold in cheese and cilantro.
7. Serve with salsa and extra cheese to taste.