My Recipe: Migas tacos with beet greens and mushrooms

The pack of stir-fry mix mushrooms were getting old, the CSA share had beet greens, and I had tortillas and tortilla chips. Time to make migas

  1. Melt 1 Tbsp butter in sauté pan
  2. Add 1 package stir-fry mix mushrooms in 1Tbsp butter and cover, stir occasionally
  3. Dice 1 medium onion
  4. When mushrooms are shrunken, add onion to sauté pan, and cover again, stir occasionally
  5. Chop a handful of beet greens into 1/2″ pieces
  6. When onions are soft, add beet greens to sauté pan, apply salt and pepper, stir, and cover again
  7. Scramble 3 eggs and add some milk
  8. Heat 3 tortillas in cast-iron skillet
  9. Remove about half of the veggies from the sauté pan to eat later
  10. Pour egg goo over remaining veggies in sauté pan
  11. Scramble eggs with a rubber spatula
  12. When eggs are almost dry, crush a small handful of tortilla chips into the eggs
  13. Stir chips into eggs and cover with cheese
  14. Cover pan to help melt cheese
  15. Put egg mix into warm tortillas and drizzle with Sriracha

This recipe is a lot easier to make than it sounds, and I’ll probably do something similar with the rest of the veggie mix.


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