Mexican Scrambled Eggs

• 12 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil
• 4 5" tortillias, cut into 2" by 1/4" strips
• 1/2 cup chopped green onions
• 1 tablespoon minced, seeded jalapeno pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup chopped, seeded tomatoes
• 1/3 cup chopped fresh cilantro

Instructions:
Whisk the eggs, salt, and pepper in a large bowl until well-blended.
Heat the oil in a large skillet over medium-high heat.Working in small batches, add the tortilla strips and cook them until just softened, about 15 seconds each batch.
Drain them well on paper towels.
Add the green onions and chili to the skillet and cook, then reduce the heat to medium.
Add the eggs and the tortilla strips to the skillet and stir until almost set, about 4 minutes.
Add the cheese, tomatoes, and cilantro. Stir until the eggs are set and the cheese melts.
Serve immediately.