Migas (Big Book of Breakfast)

I've made migas before, but the Big Book of Breakfast contains a slightly different version, so I decided to give it a try. This is a milder migas, without the jalapeños. And it swaps out the bell pepper for tomato. Which was convenient, since I was then able to use canned diced tomatoes instead of fresh to make it Reiver-safe. It also omits the onion in favour of green onion, which I do think is a better fit. That said, I wouldn't be opposed to using both in the future. And I think the cilantro garnish is something that you can take or leave depending on what you have availale at the time.

Migas

Slightly adapted from the Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 1-2 Tbsp. butter
• 1 onion, chopped (optional)
• 6 green onions, chopped
• 8 large eggs
• 2 Tbsp. milk or water
• salt and pepper, to taste
• 1/2-3/4 c. diced tomato
• 1/2 c. frozen corn kernels
• 1 c. grated cheese
• 1 c. crushed tortilla chips

Directions

1. Melt the butter over medium heat.
2. Add the onion and cook until softened (~5 minutes).
3. Add the green onion and cook for another minute or two.
4. Beat the eggs with the milk, salt and pepper.
5. Pour the egg mixture into the pan with the onions and reduce heat to medium-low.
6. Cook, stirring occasionally, until soft scrambled.
7. Stir in the tomato and corn and cook for another minute or two.
8. Add the cheese and tortilla chips and stir until just combined and cheese is melted.
9. Serve as-is or with sliced avocado and radish and/or a sprinkle of fresh cilantro.