4corn tortillascut or 1/2 inch slices (or 1 cup crushed tortilla chips)
1-1/2cupsPepper Jack or Cheddar Cheese
pico de gallosalsa, chopped avocados or cilantro to garnish
Instructions
In a large cast-iron or nonstick skillet over medium heat, heat oil until hot. Add the onion, bell peppers, and jalapenos and cook until the onions and vegetables are soft. (For a non-spicy version, leave out the jalapenos.) Add the minced garlic and cook for about a minute.
Add the corn tortilla slices to the skillet with the onions and cook, stirring frequently for about 1 to 2 minutes.
In a medium bowl whisk together the eggs and milk. Season with salt and pepper to taste.
Reduce the heat to low and add the eggs. Scramble until eggs are almost set, then fold in the cheese and remove from heat. Garnish with pico de gallo, chopped avocados or cilantro and serve.