More holiday breakfast. All guests are gone and entertaining is over, but just because this is the middle of a long, long weekend, it seems that a dressed up breakfast is in order.
I'm still in shock that my girls (age 4 and 12) prefer fried eggs to scrambled. Go figure. But that leaves the more creative concoctions for the adults.
This recipe was little more than Mexican ingredients in a lazy-man's omelet. But the addition of large crumbled pieces of fried tortilla (or chips) added an additional element of robustness, much like the thin potato layer in Spanish tortilla (omelet) or certain fritatas.
- 2 medium shallots
- 1/2 poblano pepper, seeded
- 1 jalapeno, seeded, or 1/2 t cayenne
- 3 garlic cloves, sliced
- 1/2 C ham, chopped
- 2 pieces bacon, crumbled
- 2 C tortilla chips or fried tortilla - 1" pieces
- 2 plum tomatoes, diced
- 2 scallions, chopped
- 1/2 t cumin
- 4 eggs
- 1/2 C grated cheese (I had gruyere)
Adapted from Migas, Gourmet Cookbook, pg. 630