Migas
This is a Norwegian gal's Tex-Mex version of a traditional Spanish breakfast dish (or for whenever really).
Ingredients
- 1 trip around the pan avocado oil spray
- 1 poblano pepper roasted, peeled, sliced and diced
- 1 small white or yellow onion diced
- 1 tsp ground cumin
- 5 large chicken eggs whisked
- 2 corn tortillas torn up
- 1.5 cup "Mexican blend" grated cheese divided
- 1 avocado optional
Instructions
- Roast the poblano over medium heat until charred. Place into a bag to sweat it for 10 minutes. Peel, using your favorite method. Slice and chop.
- While pepper is sweating, chop up the onion and start a pan over medium heat. Sauté the onion until just soft and add the diced peppers.
- In a small bowl, whisk the eggs until fluffy. When the peppers and onions are hot, add eggs and slowly mix together; scraping the eggs from the sides and bottom of the pan, using a folding-stir method.
- When eggs look nearly set, add the crumbled tortillas and 1 cup of the cheese and continue folding to mix everything together.
- Put the rest of the grated cheese on top and throw a lid on the pan for about 3 minutes.
- Scoop onto plates and serve with sliced avocado!
Tried this recipe?Let us know how it was!