6 large eggs
1/4 cup milk
2 tablespoons vegetable oil
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1/2 green bell pepper, seeded and diced
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 medium tomato, seeded and diced
3 ounces grated Cheddar
- Whisk together eggs, milk and salt in a medium bowl and set aside.
- Warm vegetable oil in a nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes. Add pepper and onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute longer.
- Add egg mixture, tomato and cheese to skillet. Cook mixture, stirring with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan, until eggs are set, 2 to 3 minutes. Serve immediately.