Optional: Roasting Poblano: Wash & dry one poblano. Make a slit using a parring knife from top of pepper to bottom only on one side. Remove seed pocket and membrane. Place pepper on gas burner on stove. Rotate pepper on medium heat for 4-5 minutes until pepper turns black has skin is blistered. Place pepper in ziploc bag, remove air, let rest for 10 minutes. Place pepper on cutting board. Remove stem. Cut pepper into strips. Cut strips into dices. Use in this recipe.
In a large deep skillet, heat vegetable oil to medium high (350 degrees) heat. Place 1/2 of the corn tortilla pieces in hot oil and cook & stir until golden brown, about 4-5 minutes. Remove to a plate lined with paper towels. Cook & stir 2nd batch of corn tortilla pieces until done. Place on plate with first batch to drain excess grease.
Remove all but one TBS of oil from skillet. Keep on medium heat and add one TBS butter and 1/2 diced onion. Cook until onion is softened.
In a medium bowl whisk eggs, cream, salt, black pepper, cumin, and garlic powder. Add eggs to softened onion and cook until eggs are just set. Stir in roasted poblano pieces, cheese, jalapeno, diced tomatoes, cilantro, and green onion.
Stir in crispy fried corn tortilla pieces. Serve with extra pico ingredients, if desired.
