Salad and migas

I can’t thank you all enough for your suggestions and recipes! I’m excited to try them out.

This weekend we used up a bit of the produce, and I swear I can taste the difference. Last night we were tired and hungry, so we opted for a salad. I used our lovely lettuce and topped it with kidney beans, matchstick carrots, grated Colby-Jack, diced tomatoes, and boiled farm-fresh eggs. It was wonderful.

This morning I whipped up some migas, using the yummy eggs and a bunch of the cilantro. I used more of the cilantro for some fresh salsa…a quick mix of tomatoes, jalapenos, onion, and cilantro.

I’m really liking this local produce thing. I feel more compelled to use up every bit of it, because I know exactly where it came from, and exactly who picked it. I don’t want to waste a bit of the hard work and love that was put into growing my food. I love that connection. It’s so easy to forget about.


  • 3 corn tortillas
  • 2 tablespoons olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, sliced
  • 4 eggs, beaten
  • 1 plum tomato, diced
  • 2 tablespoons minced cilantro
  • 1/2 cup grated cheese
  • 1/2 teaspoon salt

Brush both sides of each tortilla with oil. Stack them and cut into 1-inch pieces. Heat a nonstick skillet over medium heat, and add the tortillas; saute for 5 to 6 minutes, until slightly browned. Add the onion, jalapeno, and garlic, and saute 2 or 3 minutes more. Lower the heat and add the eggs, stirring constantly. Add the tomatoes, cilantro, and cheese, and cook just until eggs are set.

Makes 2 to 3 servings.

Source: poco-cocoa.

3 responses to “Salad and migas”

  1. wow. that salad looks amazing!! Your whole blog looks amazing. I love it!! Your photos are so vivid, colorful & crisp!

  2. Oh my goodness! I’ve had migas at IHOP of all places and am so gald to find a recipe! Thanks for sharing 🙂

  3. Thank you, Jaay! Hope you enjoy, Michele.

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