A crowd pleaser on a morning after.
Adapted (slightly) from the Pioneer Woman
2 Corn Tortillas
1/2 Jalapeno, seeds and membranes removed, finely diced
2 Plum Tomatoes, roughly chopped
1/2 Green Bell Pepper, roughly chopped
1/2 Red Bell Pepper, roughly chopped
1/2 medium Onion, chopped
1/4 C. Milk
1/4 C. Cheddar Cheese, grated
1 T. Butter
2 T. Olive Oil
1/8 C. Nonfat Cheese
In a bowl, whisk together eggs and milk. Salt and pepper eggs, then set aside.
In a small skillet over medium heat, heat 1 T. olive oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.
In a large skillet over medium-high heat, melt 1 T. olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese, and stir to combine.