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Archive for May 22nd, 2010

For years we’ve understood that we need to eat several servings of fruits and vegetables every day, but I know that even with our attempts at healthy eating we don’t always hit the target number.  Breakfast is a great time to add more fruits and vegetables to your meal.  Today we enjoyed vegetable-filled migas with a side of local, organic strawberries and local, organic yogurt.  We’ve started the day a few servings of fruits and veggies ahead.

I first had migas on a trip to Texas a few years ago.  My understanding is that migas evolved first in Spain and then in the New World as a way to use up leftover bits–crumbs, as migas means in English.  Today we had migas with turkey sausage, although you certainly could make the dish vegetarian by leaving out the sausage.

Basic ingredients

  • finely sliced onion (I used leek because I had it on hand and because I like the milder flavor with eggs)
  • optional:  turkey sausage
  • sliced hot pepper (or sweet pepper if you have no tolerance for hot)
  • sliced or chopped tomato
  • optional:  baby summer squash, sliced and cut into chunks
  • fresh sage leaves, thinly sliced
  • oregano, thinly sliced
  • eggs, beaten with a splash of water
  • cheese to garnish
  • corn tortilla, cut into thin strips and then tossed with oil and baked until crispy (or fried)

sides:  salsa, tortillas for wrapping

Begin by  either toasting or frying the corn tortilla strips after tossing them with oil.  Set aside, out of the oil, until you finish the rest of the dish.  Saute the onion or leek and then brown the sausage, if you are using any.  Add in the sliced chiles, and after everything has cooked a few more minutes, add the herbs, squash, and tomatoes.  Last, pour on the eggs.  If your pan was hot to start and you are using heavy cast iron, you can probably turn it off now and count on residual heat to scramble the eggs.  Add salt and pepper to taste.Shred on a little cheese (cheddar, Monterrey jack) and spoon the migas onto serving plates.  Sprinkle with tortilla strips.  Serve with salsa and, if you want, tortillas for fork-free consumption.  Eat.  Enjoy.  

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