1. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add in the onion, bell pepper, and jalapeño (if using), sautéing until the onion is translucent and the peppers are tender.
3. Toss in the tortilla strips, stirring them around until they start to crisp up. This is your moment to appreciate that delightful crunch that’s about to happen.
4. Pour the egg mixture into the skillet with the veggies and tortilla strips. Let the eggs set for a moment, then gently stir to scramble, cooking until the eggs are soft but not dry.
5. Sprinkle the cheese over the top and cover with a lid for a minute or two. Let the cheesy magic happen.
6. Finally, garnish with cilantro if you’re a cilantro kind of person. Serve hot off the skillet with your desired sides.
Variations & Tips
– Mix it up by adding cooked chorizo or bacon for a meaty twist.
– Don’t hesitate to throw in some diced tomatoes or a scoop of roasted corn to add more textures and flavors.
– For meal prep, chop your veggies the night before and store them in the fridge.
– If you don’t have fresh tortillas, don’t panic! Stale ones work even better, or you can lightly toast some corn tortillas in the oven before cutting them up.
– To keep it low carb, you can skip the tortillas and add extra veggies. Not traditional, but still delicious!
Remember, recipes are just a starting point. Feel free to make it your own and savor the creativity of cooking! Enjoy your migas, amigos!
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