Roberto Santibanezs Migas

• 6 large eggs
• 1/2 teaspoon salt
• 1 teaspoon Dijon mustard
• 2 tablespoons grated Parmesean cheese
• 2 tablespoons vegetable oil
• 2 cups crumbled tortilla chips
• 3 tablespoons finely chopped onion
• 1/2 cup diced tomatoes
• 1 tablespoon finely chopped serrano chile (approximately 1 chile)
• chopped cilantro
• Pico de gallo
• creme fraiche
• Cooked salsa verde

1. Break the eggs into a large bowl and whisk together.
2. Add the 1/2 teaspoon of salt, Dijon mustard and Parmesan cheese and whisk until thoroughly mixed but not foamy.
3. Heat the oil in a non-stick pan over high heat for about 30 seconds.
4. Pour in the eggs and quickly add the chips and stir well.
5. Add the onion, serrano chile and the tomatoes and lower the heat and stir frequently until the eggs are cooked (depending on your preference, less time for slightly undercooked and longer time for fully cooked eggs).
6. Transfer to a serving platter.

eggs, salt, mustard, parmesean cheese, vegetable oil, tortilla chips, onion, tomatoes, serrano chile, cilantro, gallo, creme fraiche, verde

Taken from www.foodrepublic.com/recipes/roberto-santibanezs-migas-recipe/ (may not work)