Chile Crispbread Migas

Prep Time: 30 minutes

Cook Time: 10 minutes

Yields: 4 servings


8 large eggs

2 tablespoons water

1/4 teaspoon salt, to taste

Fresh ground pepper

2 tablespoons butter or 2 tablespoons unsalted butter

6 green onions, sliced 

1 medium tomatoes, seeded, chopped and drained

1 (4 ounce) can chopped green chilies, drained

1 cup grated monterey jack cheese

1 cup - Primizie Simply Salted Flatbread Crisps - broken into small pieces 

Hot sauce or your favorite salsa to taste 

1. In a mixing bowl, add eggs, water, salt, and pepper to taste. Whisk to combine.

2. Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.

3. When the butter foams, add green onions; stir/saute for 1 minute.

4. Add in egg mixture; let set for 20 seconds.

5. Cook and stir for 3-4 minutes or until almost set.

6. Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.

7. Add in the Flatbread Crisps; stir to combine.

8. Sprinkle hot sauce over the top if desired; serve.

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