Title: Festival eggs
 Categories: Cheese, Breakfast, Main dish, Mexican, Vegetables
      Yield: 6 Servings
 
    1/4 c  Margarine Or Butter
    1/4 c  Vegetable Oil
      6    Tortillas; Flour, *
    1/2 c  Onion; Chopped, 1 Md
      6    Eggs; Large
      2 c  Tomatoes, Chopped, 2 Md
      1    Jalapeno Chile; Seed & Chop
      2 tb Cilantro; Fresh, Snipped
    1/4 ts Salt
    1/4 ts Pepper
      2 oz Colby Cheese; Shredded,1/2 C
 
  *    Flour Tortillas should be 7 to 8-inches in diameter and cut into
       strips. Heat the margarine and oil in a 10-inch skillet over
  medium heat until hot. Add the tortilla strips and onion; cook,
  stirring occasionally, until the tortillas are brown. Mix the
  remaining ingredients except the cheese and pour into the skillet. As
  the mixture begins to set at the bottom and sides, gently lift the
  cooked portion so that the uncooked eggs can run under the cooked
  portion. Avoid constant stirring. Turn the egg mixture, cook until
  the eggs are all cooked through but still moist, 3 to 5 minutes.
  Sprinkle with the cheese and serve.