Ingredients for Pioneer Woman's Migas
- Corn Tortillas
- Canola Oil
- 6 large eggs
- Half And Half Cream
- 2 tablespoons butter
- Onion
- Red Bell Pepper
- Green Bell Pepper
- Plum Tomatoes
- Jalapeno
- 1/4 cup chopped fresh cilantro
- 1/2 cup grated Mexican blend cheese (or your preference)
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How to Make Pioneer Woman's Migas
- Whisk together 6 large eggs and 1/2 cup half-and-half in a bowl. Season generously with salt and pepper.
- Cut 6 corn or flour tortillas into 1/2-inch strips. Dice the strips into smaller pieces.
- In a small skillet over medium heat, heat 2 tablespoons of oil. Add tortilla strips and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on a paper towel-lined plate.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter.
- Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Cook until softened and starting to brown, about 3-4 minutes.
- (Optional) Add 1-2 chopped green chilies for a little heat. Stir to combine.
- Reduce heat to low. Pour the egg mixture into the skillet.
- Gently stir the eggs, folding them as they cook, until set but still slightly moist, about 5-7 minutes.
- Stir in 1 cup chopped tomatoes and 1/4 cup chopped fresh cilantro. Heat through.
- Serve immediately, topped with your favorite grated cheese (1/2 cup Mexican blend recommended) and green chili taco sauce.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
19g
Fat
41g
Carbs
6g
