Migas Recipe

I hadn't heard of this dish, but found the recipe in the "All You" magazine so I made it with a few adjustments (to taste) and I liked it. Reminds me of chilaquiles, but it does taste different depending on how you make chilaquiles ofcourse.

MIGAS  
Prep: 10 mins.  Cook: 10 mins.  Serves: 4  Cost per serving: .78 cents (according to what mag. says)

- 6 Large Eggs
- 1/4 Cup Milk
- Salt
- 2 Tbsp Vegetable Oil
- 3 6-inch Corn Tortillas, cut into 1/4-inch strips
- 1/2 Green Bell Pepper, seeded and diced
- 1 Small Yellow Onion, finely chopped
- 1 Medium Tomato, seeded and diced
- 3 oz. Grated Cheddar

1. In a medium bowl, whisk together eggs, milk and salt; set aside.

2. Warm oil in a large nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes. Add bell pepper and onion and cook, stirring often, until softened about 3 minutes. Add garlic and saute 1 minute longer.

3. Add egg mixture, tomato and cheese to skillet. Cook - stirring with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan - until eggs are set, 2 to 3 minutes. Serve immediately.