Tex-Mex Migas
Ingredients
Instructions
In a large bowl, whisk your eggs and set aside.
In a large skillet over medium heat, add the avocado oil. Once heated, working in batches, carefully place the corn tortilla strips into the skillet until crisp on both sides, about 2 minutes. Transfer the crispy tortilla strips to a paper towel-lined plate until all are complete.
Next, melt the butter in the skillet then add the onion, poblano, garlic, salt and pepper and cook, stirring, until the vegetables are tender, about 3 minutes.
Add the crisp tortilla strips back into the skillet. Pour in the eggs, salsa verde and lime juice into the skillet and gently stir to combine with the vegetables. Cook, pushing the eggs toward the center with a spatula, until they are just set; about 4 minutes.
Once the eggs are set, turn off the heat and sprinkle the monterey jack over top and let melt.
Serve as desired and enjoy!
