everyday inspiration

Mamma Migas! {recipe}

Some days, I just want to cook. Usually those days are on the weekend and not during the busy work week. After a relaxing weekend {hanging with friends, watching The Good Wife, getting a mani/pedi} I was ready to spend some time in the kitchen. We typically rise early on Sundays to make the coffee for first service at our church, so by the time we get home we’re starving. After perusing The Pioneer Woman breakfast recipes, I landed on migas.

I am not an egg eater, but will eat it if it’s mixed in with a bunch of good stuff, like fresh peppers, tomatoes, onion and cilantro, so I thought this would be a safe bet.

After making the recipe, husband and I decided to add two things for next time – ground turkey and black beans. Then it will be perfectly delicioso!

Screen Shot 2014-08-17 at 12.39.58 PM

Migas via The Pioneer Woman
Servings: 2-3
Prep Time: 15-20 minutes, Cook Time: 15-20 minutes

Ingredients

  • 3 whole Corn Tortillas
  • 1 whole Jalapeno, Finely Diced
  • 3 whole Plum Tomatoes, Roughly Chopped
  • 1/2 Green Pepper, Roughly Chopped
  • 1/2 Red Bell Pepper, Roughly Chopped
  • 1/2 Medium Onion, Chopped
  • 6 Large Eggs
  • 1 cup Cheese, Grated (we used Colby Jack, but she called for Cotilla, which would be delicious)
  • 1/3 cup Cilantro, Chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1/8 cup Half-and-half

Preparation Instructions

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.

Happy brunching! xo xo

You might also enjoy: One-Pan Enchilada Pasta, Tomato, Avocado + Feta Salsa

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One response

  1. MOM

    Yummy!

    August 18, 2014 at 9:04 am

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