Migas Con Huevo Omelette For Two

Migas Con Huevo Omelette For Two

I love Sundays because it’s the one day out of the week that I take the time to cook a real breakfast. It usually consists of one of my many favorite dishes which is “Migas Con Huevo.” Migas are cut or torn pieces of corn tortilla, lightly fried until crispy, mixed with eggs, peppers, onions and sometimes Mexican chorizo. I loved it as a kid and still love it today for breakfast, lunch or dinner!!

Yields 2 servings


3 tablespoons oil
4 corn tortillas, quartered
1/3 cup white onion, diced
1 serrano pepper, minced
3 large eggs
3 tablespoons milk
Salt and pepper to taste
1 cup salsa verde (see below)
Cilantro for garnish
Queso fresco, crumbled (optional)

For the Salsa Verde:

4 to 5 tomatillos, quartered (remove husks and rinse)
1 jalapeño or serrano pepper, stem removed
1 quarter of white onion
2 tablespoons chopped cilantro
Salt to taste

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1. Heat the oil in a large nonstick skillet. Fry the tortillas until crispy on both sides. Add the onions and serrano chile and cook for 1 to 2 minutes. At the same time, in a glass bowl, add the tomatillos, jalapeño and quartered onion. Cover with paper towel and cook in microwave for 5 to 7 minutes. Remove from microwave and let cool slightly. Transfer salsa ingredients to blender, adding 2 tablespoons of cilantro and 1/2 teaspoon of salt. Blend until smooth, taste for salt.

2. Whisk the eggs and milk together and season lightly with salt and pepper. Pour in egg mixture to skillet, turning skillet so eggs coat the pan evenly. Cover pan and reduce heat cooking just until eggs set. Pour 1/2 cup salsa verde on one side of omelette, fold over to cover salsa. To serve, divide in two, top with more salsa verde and garnish with cilantro. Serve with warm tortillas or crusty bread. Yields 2 servings.

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