¾ cup finely diced bell peppers (preferably a mixture of green and red)
4 (6-inch) corn tortillas cut into long, narrow strips (1 cup)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
12 large eggs, beaten
1 ½ cups shredded monterey jack or pepper jack cheese
½ cup sour cream
½ cup salsa
½ cup thinly sliced scallions (white and green parts, about 6)
- place a large (12 to 14 inch), nonstick sauté pan over medium-high heat for several minutes. add the butter, onions, and peppers, and sauté, stirring occasionally, for about 2 minutes or until softened. add the tortillas and continue to cook, stirring occasionally, until they start to get slightly golden and the onions begin to caramelize, 3 to 5 minutes more. season with salt and pepper.
- pour the eggs into the onion-tortilla mixture and cook, stirring occasionally with a heatproof rubber spatula, until the eggs are almost fully cooked but still a little wet (though not liquidy).
- add the cheese and stir to combine and finish cooking the eggs (don’t add the cheese too soon or it will make the eggs runny).
- slide into a casserole and garnish with the sliced scallions. serve with the sour cream and salsa.