Migas

Ingredients

• 3 ounces cheddar grated
• 3 6-inch corn tortillas cut into 1/4-inch strips ()
• 6 large eggs 
• 1 clove garlic finely chopped
• 0.5  bell pepper diced green seeded
• 0.3 cup milk 
• 4 servings salt 
• 1 medium tomatoes diced seeded
• 2 tablespoons vegetable oil 
• 1 small onion yellow finely chopped

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Whisk together eggs, milk and salt in a medium bowl and set aside.
2. Warm vegetable oil in a nonstick skillet over medium-high heat.
3. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes.
4. Add pepper and onion and cook until softened, about 3 minutes.
5. Add garlic and cook 1 minute longer.
6. 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.
7. Serve immediately.