Last Sunday all the kids were home so we had brunch. Maya requested Baked Apple Pancakes. I also made Migas and a tangy, fresh fruit salad – both recipes from the Pioneer Woman, Ree Drummond. These eggs were ridiculously delicious, especially paired with the pancakes and fruit. I’ll add the fruit salad recipe later, but here is the best new breakfast dish I’ve had in a long time!
4 corn tortillas
1 can Ro-Tel tomatoes and peppers, with most liquid drained off (Ree uses 4 plum tomatoes and one seeded and deveined Jalapeno, chopped)
1 red bell pepper, roughly chopped
1 large onion, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup Cotija cheese, grated (may Use Cheddar, Monterey Jack, Etc.)
1/3 cup cilantro, chopped
1 Tbsp butter
2 Tbsp olive oil, divided
1/4 cup Half-and-half
In a bowl, whisk together eggs and half & half. Add salt and pepper and set aside.
In a large, cast iron skillet over medium heat, heat 1 Tbsp of of oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas into 1″ squares and set aside.
Then in the same pan, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 7-8 minutes. (You may need to turn up the heat a bit.) Add in Rotel tomatoes 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. This just take a few minutes. Add in grated cheese and chopped cilantro, and stir to combine.