Migas (Tex-Mex Omelets)

By ClaudiaJan

Migas are the house specialty at the Classen Grill, a homespun diner where a bountiful breakfast (including squeezed-to-order orange juice) attracts Oklahomans of all stripes, from cowboys to counterculturists to captains of industry. Click here for details and 18 more great American breakfasts.

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Ingredients

• 1/4 cup chopped onion
• 3 Tbsp butter
• 6 large eggs
• 1/4 cup milk
• 1 cup bite-size pieces of unsalted tortilla chips
• 1/2 cup diced tomatoes
• 2/3 cup grated cheese (preferably Monterey Jack or cheddar)
• 1 to 2 Tbsp finely chopped fresh jalapeño pepper, if desired
• Salt and pepper, to taste

Details

Servings 2
Adapted from dashrecipes.com

Preparation

Step 1

directions:

1. In a heavy skillet, cook onion in butter over moderate heat, stirring, until onion softens.

2. Whisk together eggs and milk. Add tortilla chips and pour mixture into skillet with onion. Cook, stirring, until eggs begin to set, about 1 minute.

3. Add 1/2 cup diced tomatoes and cook, stirring, until eggs are set. Remove from skillet and immediately top with 2/3 cup grated cheese (preferably Monterey Jack or cheddar).

4. Garnish with 1 to 2 Tbsp finely chopped fresh jalapeño pepper, if desired. Add salt and pepper to taste.
KITCHEN COUNTER:

Serves: 2. Per Serving: Per Serving: 740 calories, 34g carbs, 32g protein, 52g fat, 635mg cholesterol, 570mg sodium, 3g fiberd salt and pepper to taste.