Migas for breakfast!

I love leisurely weekend mornings! After sipping coffee and reading for a good couple of hours, I attempted some migas with the zucchini and scallions I got yesterday at the farmer's market. This recipe is modified from the Rebar cookbook and made a sizeable breakfast for my hungry self!

1 zucchini
1 scallion, chopped
2 eggs
1 T chipotle puree
salt
olive oil
2 corn tortillas
cheese
cilantro

First I chopped the zucchini to bite size pieces, but so that each piece had several flat edges to sear. (Cut with the knife at an agle and turn the zucchini a quarter turn with each cut.) Toss the pieces with olive oil and salt while heating a dry cast iron skillet. When the skillet is hot, add the zucchini and let them sit a few minutes to sear. Toss the pan/flip the zucchini so that all the sides sear (make sure to let them sit a few minutes so they don't get mushy...this is key to their deliciousness). Yum - this is my fave way to cook zucchini, taught by my pal Kate.

Set the zucchini aside and put a little butter in the pan. Slice the corn tortillas into 1" strips and fry in the butter for a minute or so. Meanwhile whisk the two eggs with chipotle puree and some milk/cream. Add the egg mix and chopped scallion to the pan and cook until set. Stir in the zucchini and grated cheese, and some cilantro. Serve! (I had a little sour cream and left over avocado to top the whole thing, but they actually seemed unnecessary.)