Mexican Breakfast

• 2 tablespoons olive oil
• 3 corn tortillas, cut into 1/2 inch pieces
• 1 medium onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, minced
• 1 small tomatoes, finely chopped
• 1 teaspoon dried oregano
• 4 eggs, lightly beaten
• 1/2 cup shredded sharp cheddar cheese (2 ounces)
• 1/2 cup salsa

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the tortilla pieces and cook for 2 to 3 minutes, until they begin to get crisp, stirring occasionally.
3. Add the onion, jalapeno pepper, and garlic, and saute for 1 to 2 minutes, or until the onion is transparent.
4. Stir in the tomato and oregano; mix well.
5. Add the eggs and stir to scramble until the eggs are set.
6. Remove the skillet from the heat, add the cheese,and stir until the cheese is melted.
7. Top with the salsa and serve.

olive oil, corn tortillas, onion, pepper, clove garlic, tomatoes, oregano, eggs, shredded sharp cheddar cheese, salsa

Taken from www.food.com/recipe/mexican-breakfast-71928 (may not work)