Tag: mushrooms

Mushroom & Leek Migas

Note to self: whenever pal Heather from Girlichef calls with a new cookbook spotlight invite, don’t even wait to hear what it is, just say yes.  It’s always thrilling when a fellow blogger branches out into print, I think we bring such a fresh approach to cookbooks.  And even though, frankly, my cookbook buying has slowed to a trickle in recent years, just holding an exciting new release in my hands reminds me of how therapeutic it can be to sit and flip through the glossy pages of a good one.  Today I’m helping to celebrate the publication of The New Southwest by Meagan Micozzi, aka Scarletta Bakes.  Surprisingly, Meagan is not a native Southwesterner, she’s an Eastern raised girl who happened to find love and culinary inspiration in the dessert of Arizona.  If this first recipe is any indication, it’s going to be a fun ride.

I love that we’re starting with this humble meal.  I guess you would technically label it breakfast, but we ate it for dinner, and were very, very happy.  Migas, meaning ‘crumbs’, is a Southwestern breakfast dish made with egg and leftover tortillas.  The magic here is in the simple but hearty ingredients.  Meaty mushrooms, thick crunchy corn tortilla strips, leeks, and buttery Manchego cheese.  It’s the kind of meal that most of us might throw together at the end of a long day, but if you follow Meagan’s simple road map, you’ll end up with something way more satisfying than scrambled eggs.

Surprisingly, the dominant flavor that rings out from this dish is the toasted corn of the fried tortillas.  You could use ready made tortilla chips, but why would you?  Homemade are the easiest thing to make on the planet.  I mean that literally.  And fresh tortillas have a heftier body to them, less salt, and way more corn taste.

And what’s not to love about creamy slow cooked scrambled eggs?  It’s hard wired into our dna.

This recipe is a good excuse to haul out your cast iron skillet, it’s all you’re going to  need.  You’ll quick fry the tortillas in it, then saute the mushrooms and leeks, and finally swirl the eggs over low heat until they are just cooked through.

Manchego cheese is awesome.   It’s a little pricey, but you don’t need much, and the flavor is sharp and nutty…just the thing for eggs.  Don’t even think about substituting a flavorless cheese like Monterey Jack.

What You Will Need

  • 4 5 inch corn tortillas
  • 1 1/4 cup vegetable oil, divided
  • 10 large eggs
  • 1/4 cup heavy cream
  • salt and freshly ground black pepper to taste
  • 8 oz brown baby bella (cremini) mushrooms, brushed clean (about 21/2 cups)
  • 1 leek, ends removed, and chopped
  • 2 Tbsp minced fresh garlic
  • 1 cup shredded Manchego cheese


  1. To make the corn strips, cut the tortillas in half and then into thin strips, about 1/2″ wide.. Heat 1 cup of vegetable oil in a skillet over medium-high heat. In batches, fry the tortilla strips for 1-2 minutes, or until browned and crispy, flipping them about halfway through. Set them on paper towels to cool.
  2. Whisk the eggs and the heavy cream together in a large bowl. Season to taste with salt and pepper. Set aside.
  3. Remove the oil from the pan used for frying the tortilla strips. Add the remaining 1/4 cup oil and heat over medium heat. Saute the mushrooms for about 3 minutes. Add the leeks and cook for another couple of minutes. Add the garlic and saute for 1 minute.
  4. Pour in the egg mixture and cook, stirring constantly, in a circular motion until the eggs begin to solidify. Stir in the fried tortilla strips. Continue cooking and stirring until eggs are cooked through.
  5. Remove from heat, top with cheese. Serve right away.




*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

I’ll be cooking  new recipes from Meagan’s cookbook for the next 2 weeks, I can’t wait.

The New Southwest: Classic Flavors with a Modern Twist

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

Restaurant Style Chicken Marsala

This chicken marsala dish is packed full of flavor. Even those who despise mushrooms (Ahem, my hubby) will still love the dish. He, of course, won’t eat the actual mushrooms but LOVES the sauce!!!! Try this one soon!

Chicken Marsala

1 package chicken cutlets, thin
3 Tablespoons olive oil
1 1/2 cups cornstarch
1 small package sliced mushrooms
1 cup Marsala wine
2 tablespoons butter
1 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon heavy cream
salt/pepper to taste

Heat oil in a skillet on med-high. Dredge cutlets in cornstarch and season with salt/pepper. Pan fry to brown to both sides. Remove chicken to a plate. Add mushrooms to pan and brown. Put heat on high and add marsala, butter and broth. Add the 1 T. cornstarch and cook until liquid reduces by half. Add cream, salt/pepper to taste. Return chicken to pan to simmer in sauce just a few minutes until cooked through and serve! Top with scallions for garnish, if desired!



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Skinny Crustless Quiche

Quiche is another perfect way to use up leftovers since the recipe is just so forgiving.

You can use basically any sort of meat or vegetable that you happen to have on hand. Don’t have mushrooms? Swap them out for a cup of cooked meat; bacon, sausage, deli ham, it doesn’t really matter! You could even swap them for another veggie, like bell pepper.

Growing up, quiche was always a big thing in our house. It was another of those things that my dad would toss together when we had lots of eggs on hand and no idea what to do with them.

Now, he never had a set recipe since he would use up odds and ends that were left over in the fridge. But… it was almost always crustless! I’ve used his basic crustless idea here and swapped a few of the eggs out for egg whites instead. I also wanted something meatless, so I went with mushrooms.


It was pretty cold and rainy day here in Texas, so I served my quiche with some french onion soup and called it a day.

Skinny Crustless Quiche

The Skinny:
Servings: 8 • Size: 1 Slice • Calories: 86.8 • Fat: 4 g • Carb: 3.5 g • Fiber: 0.9 g • Protein: 9.9 g • Sugar: 1.9 g • Sodium: 249.8 mg

10 Oz. Frozen Chopped Spinach, Thawed
8 Oz. Fresh Mushrooms, Sliced
2 Garlic Cloves, Minced
1/4 C. Reduced Fat Feta, Crumbled
2 Whole Large Eggs
4 Large Egg Whites
1 C. Fat Free Milk
3/4 C. Reduced Fat Cheese, Shredded (I used an Italian Blend.)
Salt & Pepper to Taste

Preheat the oven to 350 degrees F. and lightly spray a glass pie pan with non-stick cooking spray, set it aside.

Squeeze and drain as much of the liquid from the thawed spinach as possible.

Spread the spinach out over the bottom of the prepared pie dish.

Cook the mushrooms over medium heat along with the garlic.

Be sure that the mushrooms are cooked through enough for all of the moisture to have escaped from them.

Spread the mushrooms and garlic out evenly over the top of the spinach.

Sprinkle the feta over the mushrooms.

Combine the eggs, egg whites, milk, salt & pepper and 1/2 c. of the shredded cheese together in a medium mixing bowl.

Whisk together until well blended and pour over the spinach and mushrooms in the pie dish.

Sprinkle the remaining 1/4 c. of shredded cheese over the top.

Place the dish into the oven and bake for 45-60 minutes, or until the edges are browning and the middle is set.

Allow to cool slightly before slicing in 8 equal pieces.

Serve warm and enjoy with a soup or salad!

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