Austin Texas Migas

By mrshermes2002

This is a terrific recipe I got from the Pioneer Woman. If you do not want to go through the trouble of chopping all the vegetables, you can buy a couple of tubs of ready-made pico de gallo and cook that instead. Serve with some mashed black beans and flour tortillas.

Ingredients

• 4 whole corn tortillas
• 1 whole jalapeno, seeds And membranes removed, finely diced
• 4 whole plum tomatoes, roughly chopped
• 1 whole green pepper, roughly chopped
• 1 whole red bell pepper, roughly chopped
• 1 whole medium onion, chopped
• 12 large eggs
• 1 cup cotija cheese, grated (may the cheese of your choice)
• 1/3 cup cilantro, chopped
• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup half-and-half

Details

Preparation time 15mins
Cooking time 15mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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 mashed black beans and flour tortillas.