Mexican Scrambled Eggs

Photo: flickr user avlxyz

Ingredients

12 eggs

1 teaspoon salt

1/2 teaspoon freshly-ground black pepper

1/4 cup vegetable oil

4 corn tortillas, cut 2" x 1/4" strips

1/4 cup chopped green onions

1 jalapeno chili seeded, minced

1 cup shredded Monterey Jack cheese

2 large tomatoes, seeded and chopped

cup chopped fresh cilantro

Preparation

Whisk eggs, salt and pepper in large bowl until well blended.

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels.

Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.