BREAKFAST MIGAS

BREAKFAST MIGAS
Skillet Meals -- PILcookbooks.com

1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro

1. Heat olive oil in 12" nonstick skillet over medium heat.  Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl.  Pour mixture into skillet.  Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese.  Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.

Makes 6 servings