Migas (Tex-Mex Scrambled Eggs & Tortillas) - Ohio Eggs

Ingredients

1 cup green (tomatillo) salsa

2 plum tomatoes, diced

6 corn tortillas (6-inch), halved, cut into thin strips

12 EGGS, beaten

1/2 cup queso fresco, crumbled

Directions

COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; heat over medium heat until hot. ADD salsa and tomatoes; cook and stir 2 minutes. ADD tortilla strips; stir to coat. COOK 1 minute.
POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.

Notes

To make handle ovenproof, wrap it completely in aluminum foil.

Substitute: Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.