Mushroom and Leek Migas

It's that time again....time to Spotlight a new amazing cookbook. I'm sure most of you are acquainted with the author in some form or another. She's a fellow blogger (I love when this happens!) by the name of Meagan Micozzi. She has an amazing blog (of course) called Scarletta Bakes

She's been giving away some amazing stuff lately so I highly, highly recommend that you give her visit and see if you can win something.

So...she has this new cookbook, The New Southwest

and I'm here to tall you about it...during the next 3 weeks. Aaaaaaand (this is a BIG and) during the 3rd week, I'll be giving this cookbook away to one of you lucky people.

But let's explore a little. See what's inside. I mean, you never buy a cookbook without browsing through the pages first, right?

So for this week, Mushroom and Leek Migas is on the menu. It's typically a breakfast dish but how many of you love to eat breakfast for dinner? I'm a huge fan, that's for sure. Which is why I chose to make this for dinner. It's quick, easy and delish! I had all of the ingredients on hand

...except for the leek. Oh...and the cheese. So I ran to the store...(because I needed a bottle of wine anyway) and picked them up. Not long after I got home, dinner was served. But honestly, if you don't want to run to the store...you can use any kind of cheese you want. If you don't have a leek on hand, use whatever onion you've got.

It's all good.

Talk about a great meal for those busy weeknights. Loaded with flavor and guaranteed not to send you to bed hungry. Do you have a vegetarian in the house? Peeeerfeeeeeeect! Can't go wrong there.

And one more thing, if dirty dishes aren't your thing...then you're going to love this even more. One pan is all you need.

Mushroom and Leek Migas
Printable Version

4 5" corn tortillas
1 1/4 cups oil (divided)
10 large eggs
1/4 heavy cream (milk will do if that's all you have)
salt and pepper to taste
8 oz crimini mushrooms (or whatever you prefer would be just fine)
1 leek, ends removed and sliced
2 TB minced garlic (or to taste)
1 cup shredded Manchego cheese (or whatever you have on hand)

Cut the tortillas in half then slice into thin strips (about 1/2"). Heat 1 cup of oil in a large heavy bottom saucepan over medium high heat.

Working in batches, fry the tortilla strips for 1 to 2 minutes or until browned, flipping as needed. Keep an eye on them. They go from golden brown to burnt real quick.

 Remove from pan to a towel lined plate or baking sheet.

(if you really really want to save time, you can buy tortilla strips from the market, but honestly they're not as good. Just sayin')

Whisk together the eggs and heavy cream. Season with salt and pepper. Set aside.

Once you're finished with the strips, rinse out the pan and heat up the remaining 1/4 cup of oil over medium heat.

Saute the mushrooms for about 3 minutes or until tender (ooooh they smell so good). Add the leek and saute for another 2 minutes. Then add the garlic.

The aroma level just jump up several notches! Seriously!

Saute for a minute before pouring in the egg. Stir constantly in a circular motion until the eggs begin to solidify then add those lovely crispy tortilla strips.

Continue cooking, stirring frequently, until the eggs are cooked through.

Remove from heat, top with the amazing, tangy Manchego cheese and serve. If you'd like, chop up some cilantro, avocado, maybe a little tomato and sprinkle on top as well

Holy moly....good stuff I tell ya! I can't wait to try something else from this book.

Stay tuned for the next feature....coming your way in the very near future.

There are about 15 of us playing around in The New Southwest Cookbook so by all means, check them all out. You can find us all listed here: http://www.girlichef.com/2013/10/TheNewSouthwest-CookbookSpotlight.html

This post is part of The New Southwest Cookbook Spotlightsponsored by Hippocrene and hosted at girlichef.