My appetite, that is.  Don’t get me wrong, I am still getting the occasional nausea spells but it’s getting better.  Since last week I’ve had a grand craving for homemade migas.  This past week while grocery shopping I made sure to pick up all of the necessary stuff to make ’em tasty.  This morning, I nearly jumped out of bed remembering it was my migas morning. 

 
Sauteeing a few onions and corn tortillas.

 
Mmmm….almost done!  My mouth was watering by this point!

  
I’ve died and gone to Texas!  My finishing touches of some pico de gallo and fresh avocado made this dish even better!  

My take on the best Tex-Mex Migas?  Here you go!

What you’ll need:

• 2 tablespoons olive oil (or other favorite cooking oil – oh and I didn’t measure this, just eyeballed it in the pan!)
• Corn tortillas (I used two) shredded/torn into bite size pieces
• 1/2 cup diced onion (I didn’t really measure, just chopped till I thought it was enough)
• Salt, to taste
• Pepper, to taste
• 3 large eggs, lightly beaten
• Store bought (from the produce section) – or homemade – pico de gallo OR your favorite salsa!
• Half an avocado (sliced and diced into small pieces)
• A big ‘ol hefty fork!

How to get it:

Add oil to pan over medium heat.  Add onions and corn tortillas and begin a light simmer.  Once onions become soft and translucent and corn tortillas are softened,  add eggs to pan and cook thoroughly while mixing onions, tortillas, and eggs until firm.  Add salt and pepper, if desired.  Spoon the migas onto a plate and pile on the pico de gallo (or salsa) and fresh avocado.  Grab that hefty fork and dig in!

Variations on this:

Don’t be afraid to experiement with your favorite ingredients!  That’s what’s great about migas….you can add just about anything!  Try mixing in bacon or using sour cream as a topping along with some fresh cilantro.  Either way, you can’t go wrong!  ♥