#570: Migas

Oh what a yummy breakfast!  (Or lunch, brunch or dinner!)  I loved this. LOVED this meal!  I will definitely be making it again and it is relatively healthy too.  Mmmm!  The only thing that would have made this better is if it had chopped up turkey breakfast sausage mixed in as well.  (Going to have to try that next time!)
This recipe serves 1.

2  large eggs 1/8 cup milk

Salt
1 tsp vegetable oil

1  (6-inch) corn tortillas, cut into 1/4-inch strips (I used a flour tortilla b/c that's all we had on hand) 

1/2 green bell pepper, seeded and diced (I use red and orange peppers)

1/2 small yellow onion, finely chopped

1/2 clove garlic, finely chopped

1/2 medium tomato, seeded and diced (I omitted)

1/8 c shredded cheddar or Mexican blend cheese

Whisk together eggs, milk and salt in a medium bowl and set aside.

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

Add egg mixture, tomato and cheese to skillet. Cook mixture, 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.