Pioneer Woman's Migas

Speaking of the Pioneer Woman.
I made her Migas the other day.

What are Migas you ask? Well, they are very good.
I had copied her recipe off in a printable version... or a made up printable version that I had e-mailed myself back in September and when I came across it last Saturday, I wasn't sure if it was a breakfast, brunch or light lunch dish. ONLY because I didn't have her description and witty repertoire in my e-mail. But she liked it, the list of ingredients were something the Mr. would like, so I thought: I'M GOING TO MAKE THIS.

And guess what? It was gooo-oood. It had a southwesterny feel/taste to it, and while Nevada is not quite the Southwest (what are we really? not the coast, not the mid-west, not the Pacific Northwest.... we are a state without a region... well, the Great Basin, but what is that really?) We have no regional dishes unless it's cowboy beans perhaps.
Oh well... this was good.
And you really need to have more than 2 of you for brunch. It makes a lot.

And please forgive the photos. Me and my little Kodak ---we try.

Pioneer Woman's Migas

4 corn tortillas
Canola oil, to fry tortillas
10 to 12 large eggs
1/4 cup half & half
1 T. olive oil
1 T. butter
1 medium onion, roughly chopped
1 medium red bell pepper, roughly chopped
1 medium green bell pepper, roughly chopped
4 plum tomatoes, roughly chopped
1-2 jalapenos, seeded and finely diced (leave on the white membranes if you like things spicy)
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 and 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 butter with the olive oil. Add onions and bell peppers and cook until starting to turn brown/black about 3-4 minutes (mine took a bit longer). Add 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.

** I did not read the directions carefully and I did not fold, I scrambled. It didn't look as good as the Pioneer Woman's but it tasted great!
Besides the scrambling when I should have folded, remember me and my little Kodak are not professional photographers. We just have fun.

You use a lot of eggs for these Migas....really invite friends over...they will love it too. Trust me.

Pouring in the half and half....put some in your coffee, it's good for you. ( I have a huge issues with expiration dates! This is a good date...until next Wednesday and then this post will bug me)

take a tortilla....fry it

chop it

my veggies really are a ....very...rough....chop

cook them--until they begin to carmelize... or just before, you still want them to hold their shape and not be limp.

add other chopped and diced veggies

OOPS... I added the eggs and then the tortillas...do it the other way around please...that way the veggies take on some of the pepper flavor before being doused in eggs

okay.... the finished product! From me and my little Kodak. Here the sun shines thru my kitchen window.

here...it doesn't. But they were GOOO--OOOD!! Good Migas!

Try 'em, you'll like 'em.