If you live in Texas, then you know what Migas are. If you don’t, let me explain: Migas are what’s for breakfast! This isn’t your ordinary omelet. Migas are basically eggs scrambled with onions, peppers, tomatoes, cheese and corn tortillas. Here is my take on Migas using what is currently in season.
- 2 Tbsp butter
- 4 whole pastured eggs, lightly beaten
- 3 radishes, sliced
- 1 spring onion, chopped
- 1 bunch fresh spinach, chopped
- 1 corn tortilla, non-GMO, sliced into strips
- ¼ cup shredded raw cheese
- Salt and pepper to taste (where to buy salt)
- Garnish: fresh cilantro, salsa
Heat up a cast iron skillet to medium high heat. Once hot, add the butter and the radishes and cook until soft, about 2-3 minutes. Add the onions and spinach and sauté until the spinach is wilted. Season with salt and pepper to taste.
Turn the heat down to medium and add the corn tortilla strips. Sauté for a couple of minutes.
Pour in the eggs. Let the eggs cook until they are easily lifted from your well-seasoned cast iron pan. Carefully flip the flat egg. Turn off the stove.
Sprinkle the cheese on top and allow to slightly melt on top of the warm eggs.
Garnish with fresh cilantro and salsa and serve.