Janet Bostwick > wrote:

>>That's a little inaccurate because the range of other ingredients
>>that make sense is a little wider for migas. I standardly include
>>onion, green chiles, cheese and tofu.

>I was with your until the tofu. Why tofu and cheese? Isn't the
>texture similar in the finished product?

Offhand, I would say cheese melts and tofu doesn't.

The tofu is of course optional, but I tend to put tofu into nearly
any egg dish.

>Whatever it is, I now have a
>mission for breakfast sometime this week.

Of all the egg dishes in the world, migas may be close to my
absolute favorite.



Steve