Photo: Con PoulosThe Pioneer Womanshares a recipe for Migas, a popular dish served atThe Mercantile, her Oklahoma Restaurant.Ree Drummond’s Tex-Mex Breakfast Scramble12 large eggs¼ cup half-and-half2½ tsp. kosher salt1 tsp. black pepper½ cup vegetable oil4 (6-in.) corn tortillas1 Tbsp. olive oil1 Tbsp. unsalted butter1 white onion, chopped1 green bell pepper, chopped1 red bell pepper, chopped1 jalapeño chile, seeded and finely chopped4 plum tomatoes, chopped4 oz. Cotija cheese, crumbled⅓ cup chopped fresh cilantro1.Whisk together eggs, half-and-half, salt and black pepper in a large bowl until combined. Set aside.2.Heat vegetable oil in a small skillet over medium. Add 1 tortilla, and cook, turning occasionally, until crisp, about 1 minute. Transfer tortilla to a plate lined with paper towels to drain. Repeat with remaining tortillas. Roughly chop tortillas; set aside.3.Heat olive oil and butter in a large nonstick skillet over medium-high. Add onion and bell peppers, and cook, stirring occasionally, until softened, 8 to 10 minutes. Add jalapeño, and cook, stirring often, about 2 minutes. Stir in tomatoes and chopped tortillas and reduce heat to medium-low.4.Whisk egg mixture again until slightly foamy and add to the pan. Cook, folding occasionally, until eggs are set, about 5 minutes. Gently stir in cheese and cilantro.Serves:6Active time:20 minutesTotal time:25 minutesWant the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
Photo: Con Poulos
The Pioneer Womanshares a recipe for Migas, a popular dish served atThe Mercantile, her Oklahoma Restaurant.Ree Drummond’s Tex-Mex Breakfast Scramble12 large eggs¼ cup half-and-half2½ tsp. kosher salt1 tsp. black pepper½ cup vegetable oil4 (6-in.) corn tortillas1 Tbsp. olive oil1 Tbsp. unsalted butter1 white onion, chopped1 green bell pepper, chopped1 red bell pepper, chopped1 jalapeño chile, seeded and finely chopped4 plum tomatoes, chopped4 oz. Cotija cheese, crumbled⅓ cup chopped fresh cilantro1.Whisk together eggs, half-and-half, salt and black pepper in a large bowl until combined. Set aside.2.Heat vegetable oil in a small skillet over medium. Add 1 tortilla, and cook, turning occasionally, until crisp, about 1 minute. Transfer tortilla to a plate lined with paper towels to drain. Repeat with remaining tortillas. Roughly chop tortillas; set aside.3.Heat olive oil and butter in a large nonstick skillet over medium-high. Add onion and bell peppers, and cook, stirring occasionally, until softened, 8 to 10 minutes. Add jalapeño, and cook, stirring often, about 2 minutes. Stir in tomatoes and chopped tortillas and reduce heat to medium-low.4.Whisk egg mixture again until slightly foamy and add to the pan. Cook, folding occasionally, until eggs are set, about 5 minutes. Gently stir in cheese and cilantro.Serves:6Active time:20 minutesTotal time:25 minutesWant the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
The Pioneer Womanshares a recipe for Migas, a popular dish served atThe Mercantile, her Oklahoma Restaurant.
Ree Drummond’s Tex-Mex Breakfast Scramble
12 large eggs¼ cup half-and-half2½ tsp. kosher salt1 tsp. black pepper½ cup vegetable oil4 (6-in.) corn tortillas1 Tbsp. olive oil1 Tbsp. unsalted butter1 white onion, chopped1 green bell pepper, chopped1 red bell pepper, chopped1 jalapeño chile, seeded and finely chopped4 plum tomatoes, chopped4 oz. Cotija cheese, crumbled⅓ cup chopped fresh cilantro
1.Whisk together eggs, half-and-half, salt and black pepper in a large bowl until combined. Set aside.
2.Heat vegetable oil in a small skillet over medium. Add 1 tortilla, and cook, turning occasionally, until crisp, about 1 minute. Transfer tortilla to a plate lined with paper towels to drain. Repeat with remaining tortillas. Roughly chop tortillas; set aside.
3.Heat olive oil and butter in a large nonstick skillet over medium-high. Add onion and bell peppers, and cook, stirring occasionally, until softened, 8 to 10 minutes. Add jalapeño, and cook, stirring often, about 2 minutes. Stir in tomatoes and chopped tortillas and reduce heat to medium-low.
4.Whisk egg mixture again until slightly foamy and add to the pan. Cook, folding occasionally, until eggs are set, about 5 minutes. Gently stir in cheese and cilantro.
Serves:6
Active time:20 minutes
Total time:25 minutes
Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
source: people.com
