Mexican Scrambled Eggs

• 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 green onions chopped
• 1 jalapeno chili seeded, minced
• 1 cup shredded Monterey Jack cheese
• 2 tomatoes large, seeded and chopped
• 1 cup chopped fresh cilantro

1. Whisk eggs, salt and pepper in large bowl until well blended.
2. 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.
3. 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.
4. Adjust spices to your taste. Top with salsa, sour cream or guacamole, or add chorizo.

eggs, salt, freshly ground black pepper, vegetable oil, corn tortillas, green onions, shredded monterey jack cheese, tomatoes, fresh cilantro

Taken from www.yummly.com/recipe/Mexican-Scrambled-Eggs-1665795 (may not work)