The reason this is a "quick" version is migas is that I used salsa instead of chopping and sauteing veggies and I used Mission Tortilla Strips instead of frying tortillas and cutting them into strips. Mission Tortilla Strips are much thicker than regular tortilla chips (and almost half the price) which you need in order for them to stand up to all of the moisture in this dish.
I made a big 6 serving batch here but I would suggest only making the amount that you are going to eat immediately because it tends to get dried out during the refrigeration/reheating process. Luckily, this recipe just as easy and quick to make one serving (or two or three) at a time as it is for six.
Total Recipe cost: $3.40
Servings Per Recipe: 6
Cost per serving: $0.57
Prep time: 5 min. Cook time: 10 min. Total: 15 min.
|1/2 cup||shredded cheddar cheese||$0.42|
|5 oz.||thick tortrilla strips||$0.64|
|1/4 bunch||cilantro, chopped||$0.17|
|3 chopped||green onions||$0.23|
|to taste||salt and pepper||$0.05|
STEP 1: Saute the green onions in 1 Tbsp of butter over medium heat until they are soft (2-3 minutes). While the onions are cooking, whisk together the eggs and milk.
STEP 2: Once the onions are soft, pour the egg mixture over top and let it cook (without stirring) until the edges are "set" (this means cooked/turned solid... see photos below). Once the edges are set, use your spatula to pull the edges in toward the center of the pan, letting the unset/liquid egg flow back onto the surface of the pan. Repeat this process until almost all of the egg mixture is set/cooked. Move on to the next step when the egg mixture is still moist and glistening but is mostly cooked. If you cook it until it is dry at this step, your end product will be over cooked and super dry. Yuck.
STEP 3: Pour the salsa on the eggs and gently fold in (be careful not to over stir, you'll end up with pellet like scrambled eggs). Add the tortilla strips and gently fold in. The tortilla strips will soften and reduce in volume as they are mixed in so don't worry if your pan seems to be over flowing at first!
STEP 4: Sprinkle the top of your migas with shredded cheese and freshly chopped cilantro. Serve while it is still hot and moist!
Step By Step Photos
Saute the green onions in 1 Tbsp of butter (I used 2 Tbsp of butter but soon realized that it was way more than needed so 1 Tbsp is listed in the recipe)
Pour in the egg/milk mixture and let cook until the edges are set. See the white-ish color that the edges get when they have cooked?
Using your spatula, pull the cooked edges in toward the center and let the uncooked egg flow back in it's place. Once the new uncooked egg has set on the edges, repeat the process. Keep doing this until you get...
...eggs that look like this! These eggs are mostly cooked (see the moist glistening top layer?) and now it is time to move on to the next step.
Add the salsa and gently fold it in (do not over stir) then add the tortilla strips and fold in. Top the mixture with shredded cheese and fresh chopped cilantro!
NOTE: If you want to make this one serving at a time just whisk together one egg with 1 tsp of milk and saute one green onion in 1 tsp of butter. The amount of salsa, tortilla strips, cheese and cilantro are completely flexible so add however much you want!
To make this recipe a little bit healthier, you can reduce the amount of tortilla strips, use low-fat cheese, saute more veggies and use egg whites or an egg substitute. I wouldn't suggest using baked tortilla chips because they don't seem like they would be strong enough to hold up to the liquid but if you're feeling adventurous, give it a try!