Cook the Book: Migas

Name: Cook the Book: Migas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 1 Tbsp butter; 6 servings Canola oil for frying; 59 milliliters cilantro, depending on your taste; 4 corn tortillas; 10 eggs; 1 green bell pepper; 59 milliliters half-and-half; 1 Tbsp olive oil; 1 medium onion; 1 slice Orange , for garnish; 473 milliliters grated Mexican Cotija, Monterey Jack, or Pepper Jack Cheese; 1 red bell pepper; 6 servings Salt and black pepper to taste; 59 milliliters sour cream; 4 tomatoes

Need a gluten free and vegetarian morn meal? Cook the Book: Migas could be a tremendous recipe to try. This recipe makes 6 servings with 398 calories, 21g of protein, and 28g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is typical of European cuisine. A mixture of eggs, salt and pepper, orange, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Begin by roughly chopping the onion, bell peppers, and tomatoes. Finely dice the fresh jalapeños, removing white membranes and seeds, using disposable gloves to protect your hands.

Ingredients you will need

Bell Pepper

Tomato

Onion

Seeds

In a bowl, lightly beat the eggs and half-and-half. Lightly season with salt and pepper.

Ingredients you will need

Salt And Pepper

Egg

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Bowl

Finally, in a small skillet, fry the corn tortillas in canola oil until just barely crisp. Don't overbrown.

Ingredients you will need

Corn Tortilla

Canola Oil

Equipment you will use

Frying Pan

Fry them just until they're no longer floppy.

Drain the fried tortillas on a paper towel, then place on a cutting board. With a sharp knife, cut the tortillas into strips.

Ingredients you will need

Tortilla

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Cutting Board

Paper Towels

Knife

Then turn them in the other direction and cut into large squares. Set aside.

In a skillet, over medium-high heat, cook the onion and bell peppers in the olive oil and butter until they develop a little color.

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Bell Pepper

Olive Oil

Butter

Onion

Equipment you will use

Frying Pan

You want the veggies to have some brown and black areas, but not be soggy or soft.

Next, throw the tomatoes in the skillet and cook for 1 minute.

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Tomato

Equipment you will use

Frying Pan

Then throw in the tortilla chips and the jalapeños. Stir the mixture and reduce the heat to low.

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Tortilla Chips

When the skillet has cooled slightly, pour in the egg mixture.

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Egg

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Frying Pan

With a spatula, very gently fold the mixture together, allowing the eggs to cook slowly. Do not stir the mixture, just turn it lightly.

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Egg

Equipment you will use

Spatula

When the eggs are cooked, throw in the cheese and plenty of chopped cilantro. Taste to check the seasoning, adding more salt, pepper, or cheese as needed. I always add cheese, it's a habit of mine.

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Seasoning