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–+ servings

Migas

This is a Norwegian gal's Tex-Mex version of a traditional Spanish breakfast dish (or for whenever really).
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Breakfast
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. When eggs look nearly set, add the crumbled tortillas and 1 cup of the cheese and continue folding to mix everything together.
  5. Put the rest of the grated cheese on top and throw a lid on the pan for about 3 minutes.
  6. Scoop onto plates and serve with sliced avocado!
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