We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast.
- Heat half the oil and saute the tortilla strips.
- Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
- Put tortilla strips back into the skillet.
- Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.