Saturday, January 10, 2009


The Pioneer Woman had this recipe on her blog. It looks amazing for breakfast or dinner (It will be breakfast tomorrow morning for me). I plan on lightening this by using less oil, fat free half-n-half, and replacing some of the eggs with egg whites. Loads of veggies, so its good for me, right? I'll also serve a citrus salad with pomegranate along side.

Pioneer Woman’s Migas

4 corn tortillas
Canola oil, to fry tortillas
10 to 12 large eggs
1/4 cup half & half
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
4 plum tomatoes, roughly chopped
1 to 2 jalapenos, seeded and finely diced
1/4 to 1/2 cup chopped cilantro, depending on your taste
1 cup grated Monterey Jack or Cotija cheese

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and 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. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans.

1 comment:

Elizabeth-W said...

I thought I'd post another, similar recipe. I've only made migas with leftover tortillas but this person talks about having them fried a bit. I've never tried it that way.