Migas

These are kinda like the migas at Trudy's Texas Star Cafe. 

Serves 2. 

Ingredients

4 eggs

1 tbsp milk
1 tbsp margarine, or butter, or bacon grease, or combination
1/2 med to smallish onion, diced
2-3 tablespoons drained Rotel tomatoes with green chiles
2-3 handfulls of bagged tortilla chips, crushed in your hand when adding to skillet
Some cheese: velveeta, mexican blend grated, or leftover chile con queso
Serranos or Jalapeños finely diced
Flour tortillas

Wrap 4 tortillas flat in foil and put into a oven set at about 250 degrees. 

Put two plates into the microwave so you can heat them later. If melting Velveeta, put the cheese and a little milk into a small bowl and put that on the plates. 

Sautè the onions in the margarine. While onions cook, beat eggs with milk. 

Once onions soften, add the drained Rotel tomatoes. Heat until most of the liquid has evaporated and tomatoes are heated through. 

Add the beaten eggs and crumble the tortilla chips onto the eggs. 

Cook as you would scrambled eggs. Lowered heat and moving eggs spatula to get the curd size you like. Turn on the microwave for about a minute watching cheese doesn't overflow if melting cheese. 

Plate the eggs, drizzle with the melted cheese or sprinkle with grated cheese. 

Sprinkle some diced serranos or jalapeños. Don't forget the tortillas in the oven. 

Freshly brewed coffee is a great beverage choice.

Egg Confidential

I hated eggs my whole life growing up. Would not eat them no matter how they were prepared. When I got to University of Texas, a roommate suggested we go to Trudy's for migas. I protested. He said there was hardly any egg in them and I should try them. I complied and am forever grateful to Jim Speedy for getting me to try these.

Asparagus and Scallion Fritatta

Just made this and loved it. Might add some pimento's or chopped roasted red peppers for some color. No need to peel the bottoms if you are using pencil thin asparagus,


1 lb asparagus bottoms cut, lower portion peeled, tops cut, the stalk cut into 1 to 3/4-inch pieces
1 bunch scallions white parts trimmed away and cut into 1/4 to 1/2-inch pieces
3 tbsp butter
2 pinches crushed red pepper
6 eggs
1/2 cup Parmigiano-Reggiano
fresh herb leaves for garnish: chives, parsley, (tarragon?)
salt and pepper

Preheat oven to 400°F
In a medium (10") skillet, get some water boiling, add some salt. Prep asparagus while this is coming to a boil.
Add the asparagus and cook for about 2 minutes or until just getting tender. Drain and maybe rinse in cool water.
Clean skillet and melt butter over medium-low heat. Add scallions once melted and cook for about 4 or 5 minutes. Whisk eggs with a tbsp of water and a pinch of salt.
Add the asparagus in a single later and pinches of crushed red pepper.
Pour whisked eggs over asparagus and scallions. Give the skillet the ol' tapa-tapa to ensure eggs are distributed.
Grate the cheese onto the top of the egg mixture in the skillet and cook over heat for about 5 minutes or until edges are set.
Move skillet to the oven and bake for about 7 to 10 minutes until top is set.
Remove skillet from the oven, loosen fritatta from pan and slide onto a cutting board. If you like you can take another cutting board, lay it on top, and invert the fritatta. Looks nicer.
Garnish away.