Salt as Needed: Migas...a Texan Brunch Staple

I had no idea what "migas" were prior to moving to Texas. Before the last year, if someone had asked me about Migas, I probably would have thought they were asking to be my friend or something. That's what I get for taking 7 years of French and then moving to Texas, where the second official State language is Spanish. After arriving in Texas and having been to a Tex-Mex Brunch or two, I have discovered that Migas are on every brunch menu in some way, shape, or form. At first, I resisted this strange savory, fried tortilla concoction in lieu of the usual pancakes and scrambled eggs. One day, however, I took a walk on the wild side and opted to order the Migas. And since that day, it's always a tough call between pancakes or Migas, with Migas usually winning out as the option of choice. On a lazy weekend morning, when the last thing you want to do is get ready to go grab brunch, whipping up this yummy batch of Migas will help satisfy your craving for brunch without leaving the comfort of your house.

Migas

Recipe courtesy of The Pioneer Woman (my changes in italics)

Ingredients:
1 whole Jalapeno, Finely Diced

1 Plum Tomato, Chopped
1/3 cup Green Bell Pepper, Chopped
1/3 cup Red Bell Pepper, Chopped
1/3 cup Yellow Bell Pepper, Chopped (original recipe didn't include this)
1/3 cup Red Onion, Chopped
6 Large Eggs
1/2 cup Cheese, Grated (I used Habanero Hot Pepper Cheddar)
1/3 cup Green Onions, Chopped (the original recipe called for Cilantro)
2 Tbsp Olive Oil
2 Tbsp Milk (I used 2% milk but the original recipe called for Half and Half)
1 cup Tortilla Chips, Crushed
1 cup ground turkey taco meat (This is optional and may be left out)
Salt as Needed

Directions:

In a bowl, whisk together eggs and milk, add salt and pepper as needed, then set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes.