Migas

Just a quick post for you on this fine Mother's day eve.  In fact, this might be a fun dish to serve mom if you're doing a brunch thing. That is, if your mom enjoys flavorful, stick-to-your-ribs type food.  And it makes up a lot so there's plenty to go around!

not an especially photographic dish

I first heard of the Tex-Mex concoction on Pioneer Woman's site, so that's the recipe I went with.  I loved it, and I feel sure that you could adapt it to whatever you have on hand, just as long as you include those crispy little fried tortilla bits.  That's the key.  I added a bit of bacon but other wise followed the recipe exactly...here it is for you.

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Migas

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 whole Large Eggs

¼ liters Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)  (I have no idea how to measure cheese in liters....I used about a cup)

⅓ cups Cilantro, Chopped

1 Tablespoon Butter

1 Tablespoon Olive Oil

¼ cups Half-and-half

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

Hope you all have a great mother's day!