Migas

Instructions

1. Prepare the eggs
   In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside while you prepare the tortillas.
2. Crisp the tortillas
   Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tortilla strips and cook, stirring occasionally, until they become golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate to drain excess oil.
3. Sauté the vegetables
   In the same skillet, add the remaining tablespoon of oil. Add the diced onion, jalapeño, and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Combine and scramble
   Reduce the heat to medium-low. Return the crispy tortilla strips to the skillet with the vegetables. Pour the egg mixture over the tortilla and vegetable mixture. Cook, gently folding the mixture with a spatula, until the eggs are just set but still slightly moist, about 3-4 minutes.
5. Add cheese and finish
   Sprinkle the shredded Monterey Jack cheese over the egg mixture. Cover the skillet and remove from heat. Let stand for about 1 minute, or until the cheese has melted.
6. Garnish and serve
   Sprinkle the chopped cilantro over the migas. Serve immediately with sliced avocado and pico de gallo or salsa on the side. Warm flour or corn tortillas can be served alongside if desired.