1⁄4 c half-and-half or whole milk
1 T butter
1 T olive oil
1 red bell pepper, medium dice
1 jalapeño pepper, small dice (optional)
1 small onion, medium dice
3 plum tomatoes, medium dice
4 oz shredded cheddar
1⁄4 c cilantro, chopped
handful unsalted tortilla chips, lightly crushed
scallions, sliced (optional)
1. In a deep bowl, whisk together eggs and half & half. Add salt and pepper to taste, then set aside.
2. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until just starting to brown.
3. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
4. Reduce heat to low. When the heat has decreased, pour egg mixture into skillet.
5. Stir gently to cook with the pepper mixture, folding very gently as it cooks.
6. Add in grated cheese and chopped cilantro, and stir to combine.
7. Garnish with sliced scallions and serve immediately.
Note: Serve with your favorite hot sauce.
Note: migas is Spanish for "crumbs", which I find a very poetic name for the dish. It originated as a way to use left-over stale tortillas.