Years ago I had a roommate of Mexican descent. One of his ways to jazz up omelets was to add corn tortillas. Not underneath but rather torn into pieces and added to the eggs as they cooked. I finally gave migas a try yesterday and loved the added chewiness and sweetness. My version used spinach, cheese and some salsa on the side. This style of migas is most closely associated with Tex-Mex. This is not to be confused with Migas in Spain which uses moistened stale bread seasoned with paprika and then added to oil, garlic and chorizo.
cheese to taste
salt to taste
pepper to taste
chili powder or jalapenos to taste
garlic powder to taste
salsa to taste
Method: In a bowl, add (1 t) water, eggs, chili powder, salt, pepper and garlic to taste. Whisk until blended well. Warm a pan to medium and cook spinach until wilted. Warm a second pan to medium. Pour eggs into pan. Quickly add in torn pieces of tortilla. After a minute. flip over. Add spinach, cheese and salsa to taste on top. Depending on preference you can fold it over. Serve hot with additional salsa.