Swiss Chard Migas
Photos: Jennifer Woods
Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using swiss chard.
While migas might not photograph well, I hope you can trust me that it is wonderfully satisfying and actually super cravable scrambled egg dish. It can easily go vegan, too. Migas translates to "crumbs" in Spanish and has many different regional variations but this one made with corn tortillas is very Tex-mex. This giant scramble contains all the components of a super simple supper or fantastic brunch or lazy morning breakfast. Eggs, tortillas, cheese, and salsa all scrambled together, what's not to love?
The key is to freshly fry the tortillas prior to scrambling the remaining fresh ingredients in butter.
Swiss Chard Migas serves 2 - 4
Ingredients 4 corn tortillas Vegetable oil 1 tablespoon butter ½ a medium onion 1 bunch swiss chard, chopped into ribbons or large dice (you can de-rib or not, your choice) 2 tablespoons salsa or chopped tomato (this is a great time to pull out your canned tomatoes from summertime) 4 eggs (or insert your favorite scrambled tofu recipe here) few ounces of your favorite cheese (cotija, jack or even cheddar would be nice or a sprinkle of nutritional yeast if you're a no dairy person) salt and pepper, to taste
Stack the tortillas and cut into a large dice. Heat the oil over medium heat in a high sided pan (a cast iron pan would work great) filled with about a 1/4" of oil. Fry the mini chips until firm but not brown, scoop out with a slotted spoon and drain as well as you can on a paper-towel-lined plate. Drain and discard the remaining oil, add the butter and cook the onions a few minutes until soft. Add the chard and cook until wilted, just a minute or so. Add the tomatoes, scrambled eggs and tortillas, season with salt and pepper if you desire and cook and stir until the eggs are just set. Serve with your favorite salsa or hot sauce and top with salty cheese.
Try and be mindful that the brain needs 20 minutes to trigger that it's full. You do not need to down it as fast as I did and search out seconds. Though I wouldn't judge you if you did.