Begin by chopping all your vegetables: the onion, jalapeño, and red bell pepper. Cut the corn tortillas into 2" strips and set everything aside.
In a mixing bowl, whisk together the 8 large eggs and 2 tablespoons of skim milk until the mixture is well combined and slightly frothy.
Heat 1 tablespoon of avocado oil in a non-stick skillet over medium heat. Add the chopped onion, jalapeño, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Once the vegetables are ready, add the corn tortilla strips to the skillet. Stir and cook for another 2-3 minutes until the tortillas are slightly crispy and golden.
Pour the whisked eggs over the vegetable and tortilla mixture in the skillet. Sprinkle with 1/2 teaspoon of kosher salt. Allow the eggs to sit for a few moments before gently stirring. Cook until the eggs are just set, about 4-5 minutes, stirring occasionally.
Once the eggs are cooked to your liking, sprinkle 2 tablespoons of low-fat cheese on top and fold gently to incorporate. Remove from heat and sprinkle with fresh cilantro for garnish.
Spoon the migas onto plates and serve hot. They pair wonderfully with avocado slices or a dollop of Greek yogurt on the side.
