Chile Crispbread Migas

Prep Time: 30 mins | Cook Time: 10 mins | Yield: 4 Servings


  • 1 Cup of Primizie Flatbread Crisps broken into small pieces

  • 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

  • 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.