- Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper and onion. Sauté for 3 to 5 minutes, or until the bell pepper and the onion have softened slightly. Add the tomatoes and tortilla strips. Sauté for 3 minutes.
- Add the eggs to the pan and scramble, stirring constantly, until eggs are almost set.
- Sprinkle with cilantro. May serve with salsa.
From Flavors of Fiesta by University of Illinois Extension