Hungry and in a hurry. Last night I swung by the garden on my way home. An hour later, I realized I was pretty hungry. And, for once, had no leftovers to eat. Unfortunately, I had picked peas (shell peas) and had to shell them before I could eat them. Normally, I really enjoy shelling peas. There’s a pace, a process, and a certain pleasant repetition to it that supports musing and deep thought. But, last night, by the time I had finished shelling them, I was hungry to the point of being cranky. To the rescue: instana-supper!
Recipe on the next page…
Quick and Easy Migas
1 corn tortilla
6 olives, sliced or chopped coarsely (feel free to substitute or add onion, tomato, pepper, etc)
2 T salsa of choice
2-4 Tablespoons cheese (optional)
Beat eggs in a small bowl with 1-2 tablespoons water. Heat a small saute pan and add 2 teaspoons oil or butter. Break the tortilla into 1/2″ pieces and add the tortilla and olives to the egg. Pour into the heated pan. Scramble. Top with the cheese and salsa. Serves one as a main dish, two as an appetizer.
I ate mine with peas. Lots of delicious, fresh peas from the garden. There are a lot of variations of migas– check out wikipedia, the New York Times, and the Food Network. Mine is a little different because I chose not to fry the tortillas first. First, I didn’t want to go to the effort, and second, I’m more interested in getting my extra fat from cookies. Healthier food for dinner it is.