Eggs with Tortillas and Cheese .... Migas!

I've been meaning to post this recipe for migas since before Cinco de Mayo. I've made this dish enough times in May, for two breakfasts, one lunch, and one dinner, to have posted it long before now. The thing about migas is how good they taste, and how good they taste hot. I'd take one bite, just a little one, then another bite, then before I knew it I'd just finish my plate and discover I hadn't taken any photos. Oh well, I'd think. I'll just make these again soon. And, I have, because this is the way I most frequently make eggs. Migas have enough vegetables to add some veggies to my breakfast. They've also got enough vegetables to make this a dish for either lunch or dinner. The tortilla adds some oomph, making it a filling enough dish for any meal. And, finally, the combination of flavors meets my definition of delicious!

Ingredients:

3 corn tortillas
a spritz of olive or canola oil
1/4 cup chopped onion
1/2 cup chopped red or green pepper
1 Anaheim chili, chopped
1 jalapeno pepper (optional)
1 stalk celery, thinly sliced
4 whole eggs
2 egg whites
1/2 cup tomato salsa
2 Tbs chopped cilantro
1/4 cup grated yellow cheese

Directions:

Heat a skillet over medium high heat. Cut corn tortillas into bite size pieces. Toss the tortillas into the dry skillet and cook until crisp, about 5 minutes. Cut the vegetables while the tortillas cook. Remove the tortillas from the skillet and set aside. Spritz the skillet with the oil, add the vegetables, and turn the heat to low. Let the vegetables cook until the onion starts to become translucent, about 3-5 minutes. Prepare the eggs while the vegetables cook by breaking them into a bowl, and combining them by mixing them with a fork. Add the eggs to the skillet, along with the salsa, and cook until the eggs hold together, about another 3-5 minutes. Add the cilantro and yellow cheese, along with the reserved tortillas, stir to mix together, then serve.

Serves 4

Stealthy Cooking Tip: I usually use cooked tomato salsa in my cooking recipes. The reason is that cooked tomatoes have more of the nutrient lycopene than raw or fresh tomatoes. If you only have fresh salsa on hand, add it to the pan before you add the eggs, and cook it for several minutes. Then, add the eggs to the pan. The cooking time may increase a little, but so will the nutrients.