This is a really tasty blend of scrambled eggs with tomatoes, peppers, onions, and crumbled corn tortilla chips. Gary, who is a true gringo, even likes the slight heat from the jalapeño pepper (although when I make this dish for us, I use only half the jalapeño!).  

1. In a large skillet, heat 2 Tbsp olive oil over medium-high heat and sauté for 1-2 minutes:

½ red pepper, diced

2-3 green onions, sliced

2 garlic cloves, minced

1 tomato, diced

1 jalapeño pepper, diced with white membrane and seed removed 

2. Add to same skillet, stirring until cooked through:

4 eggs, beaten (or 1 cup Egg Starts) 

3. Stir in:

1 (8-oz) can green chilies

½ cup cheese, grated* 

4. Crush by hand and stir in just before serving:

8-10 corn tortilla chips 

5. Serve immediately, topped with:

2-3 avocado slices 

6. Makes enough for 2-3 people. 

*NOTE: Soy cheese is good, but it doesn’t really melt like you would want it to. As a nice alternative, we like the Follow Your Heart brand of Vegan Gourmet cheese. It’s 100% non-dairy that actually tastes like cheese … and it melts!