Ingredients
3 corn tortillas (6 inches), cut into thin strips4 teaspoons olive oil, divided2 tablespoons chopped onion1 jalapeno pepper, seeded and chopped4 eggs, lightly beaten1 plum tomato, chopped1/4 cup shredded cooked roast beef1/8 teaspoon salt1/8 teaspoon pepper1/4 cup shredded Monterey Jack cheese
Preparation
In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer.
Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted.
