12 large eggs
1/4 cup half & half
4 whole corn tortillas
vegetable oil for frying
1 Tbsp butter
1 Tbsp olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup onion, diced
4 plum tomatoes, chopped
1 cup shredded cotija cheese (may use cheddar, monterey jack, etc.)
1/3 cup cilantro, chopped
In a bowl, whisk together eggs and half & half. Season with salt and pepper to taste. Set aside.
In a small skillet over medium heat, heat vegetable oil and fry each corn tortilla until crisp. Drain on a paper towel-lined plate. Chop tortillas and set aside.
In a large skillet over medium-high heat, melt the butter with the olive oil. Add onions and bell peppers and cook until soft, about 3-4 minutes. Add jalapenos and stir to combine. Add tomatoes and stir. Add tortilla pieces, stirring gently to combine.
Reduce heat to medium-low. When the heat has decreased, pour the egg mixture into the skillet. Stir gently to cook with the veggies, folding mixture gently as it cooks. When eggs are cooked through, add cheese and cilantro and stir to combine.
Recipe adapted from The Pioneer Woman
One year ago: Grilled Shrimp Skewers
Two years ago: Shrimp Tacos
Three years ago: Navajo Tacos