Mexican Scrambled Eggs

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 6  tablespoons  salad oil
• 4  corn tortillas, cut in thin strips
• 1⁄2 cup chopped tomato
• 1⁄4 cup onion, chopped
• 1  small green chili pepper, seeded & chopped
• 4  eggs, beaten with salt until frothy

Directions

1. Heat half the oil and saute the tortilla strips.
2. Drain.
3. Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
4. Put tortilla strips back into the skillet.
5. Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.