February 19, 2009
· Filed under Breakfast, Vegetarian
Okay, my frittata is really that much different from a regular frittata but I really wanted to have something named after me and if that means me naming it myself, so be it! I mean, it’s much better than my niece naming her dog after me, right? Right.
Your ingredients
Oregano, salt, pepper, one tomato diced, two small potatoes diced, three mushrooms sliced (mine were uber large but you basically want about a cup of sliced mushrooms), half an onion chopped, and four eggs.
You’re going to use a good amount of olive oil with this because this is basically an open omelet and you don’t want the egg or ingredients to stick to the skillet so use enough oil to cover the bottom. Fry your potatoes for about ten minutes, until they’re almost fork tender, and then throw in your onions, mushrooms, and tomato. Add some salt and pepper to taste and a bunch of oregano. How much is a bunch? A bunch. It’s totally a technical term. Have you also noticed I throw a lot of my ingredients in? No wonder my kitchen is always a disaster area after I cook…Lightly beat your four eggs and then pour over your potato/tomato/onion/mushroom mixture. Move it around just a teensy bit to get the egg in all the crevices, lower your burner to a little below medium, and let it sit for about fifteen minutes. You can cover it if you want it to cook faster but there’s really no need. Once it’s ready, cut in wedges and serve.
December 26, 2008
· Filed under Breakfast, Mexican, Quick and Easy, Vegetarian
Migas are one of my favorite things to eat because they are incredibly delicious and very easy to make. Ze Fiance loves migas as well and it has become a tradition to eat migas every Saturday morning so yeah, we eat a lot of migas. Actually, now that I think about it, I made migas the night he proposed to me. Migas have just made their way into the McScowland history book…
Your ingredients
Three corn tortillas sliced into strips, one tomato diced, one bell pepper diced, one onion diced, two garlic cloves minced, four eggs, cumin.
Heat up a pan and add olive oil. As the oil is heating up, slice up your tortillas, and then add them to the oil. It’s best to let your tortillas fry for a while so as they are doing that, chop up the rest of your veggies.
I have a process and it’s worked so far so here it goes (I know, I’m super anal retentive): dice bell pepper and then add to tortillas. Dice onion and garlic and then add to tortillas and pepper. Let that sit for a while, about three to five minutes, and then dice the tomatoes and add to mixture. Whisk eggs and pour on top of tortilla veggie mixture, adding about two tablespoons of cumin. Mix that all up until the eggs are completely cooked. Sprinkle with cheese, if you like. The whole process takes about a half hour, if even that.
When I eat migas at restaurants, they usually add more egg and a chopped up jalapeno. This is fine and all but you lose a lot of the taste of the veggies with more egg and I don’t like spicy food so I always end up sifting through my migas to pull out the jalapeno bits. They also typically serve migas with flour tortillas and black beans but I do neither. Migas, the way I make them, stand alone.
