|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Corn tortillas/Flour tortillas||12 , cut into thin strips|
|Onions||2 Medium, chopped to make about 1 cup|
|Eggs||12 Small, beaten|
|Tomatoes||4 , chopped|
|Jalapeno peppers||2 , seeded and chopped|
|Snipped cilantro||4 Tablespoon|
|Shredded cheese||4 Ounce (1 Cup)|
Heat margarine and oil in 12-inch skillet over medium heat until hot.
Add tortilla strips and onions; cook, turning occasionally, until tortillas are brown.
Mix remaining ingredients except cheese; pour into skillet.
As mixture begins to set at bottom and side, gently lift cooked portion with spatula so that thin uncooked portion can flow to bottom.
Turn egg mixture; cook just until eggs are set but not dry.
Sprinkle with cheese.