13 April 2011


4 tablespoons (½ stick) unsalted butter 1 small to medium yellow onion, finely diced (¾ cup)
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)
  1. 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.
  2. 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).
  3. 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).
  4. slide into a casserole and garnish with the sliced scallions. serve with the sour cream and salsa.

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