Mexican Scrambled Eggs

• 12 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil
• 4 5-to 6-inch corn tortillas, cut into 2x1/4-inch strips
• 1/4 cup chopped green onions
• 1 tablespoon minced seeded jalapeno chili
• 1 cup shredded Monterey Jack cheese
• 1 cup chopped seeded tomatoes
• 1/3 cup chopped fresh cilantro

1. Whisk eggs, salt and pepper in large bowl until well blended.
2. Heat oil in 12-inch nonstick skillet over medium-high heat.
3. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch.
4. Drain on paper towels.
5. Add green onions and chili to skillet; stir 2 minutes.
6. Reduce heat to medium.
7. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes.
8. Add cheese, tomatoes and cilantro.
9. Stir until eggs are set and cheese melts, about 1 minute.
10. Serve immediately.

eggs, salt, pepper, vegetable oil, corn tortillas, green onions, jalapeno chili, shredded monterey jack cheese, tomatoes, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/mexican-scrambled-eggs-614 (may not work)