Mexican Scrambled Eggs

1. 1

   Whisk eggs, salt and pepper in large bowl until well blended.

2. 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. 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. 4

   Adjust spices to your taste. Top with salsa, sour cream or guacamole, or add chorizo.

No additional tips available.