Tex-Mex Migas

Tex-Mex Migas 8 large eggs 2 tablespoons skim milk 2 tablespoons unsalted butter 2 tablespoons vegetable oil 4 good quality corn tortillas, cut into 1/2-inch strips, then into 2 inch rectangles 3 cloves garlic, minced 1 small sweet onion, diced small 1/2 cup bell pepper (I used red and yellow), diced small 1 medium jalapeño, finely diced 1/2 cup pepper jack cheese 2 scallions, chopped salt and pepper In a large bowl, whisk together the eggs and milk; set aside. Heat the butter and oil in a large skillet over medium-high. Once the butter melts, add the tortillas and cook; stirring, until they are golden and crispy. Add in the garlic, onion, bell pepper, and jalapeño. Season with some salt and pepper to taste. Cook until vegetables are tender, about 5 minutes. Add the eggs to the skillet, reduce heat to medium; stir to scramble and combine until most of the moisture has been absorbed. Season with a sprinkle more salt and pepper. Remove from heat. Serve hot, topped with some cheese and scallions.