I had time to make breakfast for Husband actually ON Saturday for the first time in a long time.
Of course, it is also the end of the month so I am trying to not go back to the grocery store until next weekend. So what is a gal to do? Look in her fridge and figure out what we have available to us.
That is how I chose this weekend's breakfast.
Ingredients
6 large eggs
¼ cup milk
1 cup salsa
½ cup shredded cheddar cheese
5 oz. thick tortilla strips
¼ bunch cilantro, chopped
1 Tbsp butter
3 chopped green onions
to taste salt and pepper
Instructions
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.
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.
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!
Sprinkle the top of your migas with shredded cheese and
freshly chopped cilantro. Serve while it is still hot and moist!
I didn't have green onion, so instead I sauteed up some regular onion. These were delicious! Husband was stoked to get to have a sit down with me and that it included yummy food. A very successful morning if I do say so myself.
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