Mexican Scrambled Eggs

6 tablespoons salad oil
4 corn tortillas, cut into thin strips
1/2 cup chopped tomato
1/4 cup chopped white onion
1 small green chile, seeded and chopped
4 eggs, beaten with salt until frothy

Heat half the oil and sauté the tortilla strips. Drain.

Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds. Put tortilla strips back into the skillet. Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.  Serve with refried beans and garlic toast.

Serves 4.

Great for late night supper or brunch! Excellent hot or cold!

I hope you enjoy the recipe and thanks for looking!

p.s. I have tons of delicious recipes for sale in my ebay store!