Mexican Scrambled Eggs

2 cups lightly crushed tortilla chips
2 tbsp canola oil
6 eggs, lightly beaten
freshly ground black pepper
1 cup grated sharp cheddar, Monterey Jack, or pepper Jack cheese
1 cup fresh salsa or 2 plum tomatoes, chopped

Place the crushed tortilla chips in a bowl and add boiling water to just barely cover. Let them sit until the chips are soft, a couple of minutes. Drain the chips thoroughly.

Heat the oil in a large nonstick skillet over medium-high heat. Season the beaten eggs with some black pepper, then add the softened tortilla chips and stir to combine. Add the egg mixture to the skillet along with the cheese, stir to combine, and let it brown up on one side. Break up the egg mixture into 4 wedges and flip each wedge to brown the second side, just a couple of minutes.

Transfer the eggs to serving plates and top each wedge with salsa or lots of chopped tomatoes.

Serves 4
(This is a Rachael Ray recipe)

--Erin J.