Ingredients

2 tablespoons butter
3/4 cup finely diced onion
3/4 cup finely diced green and/or red bell peppers, diced fine
1 cup fresh corn tortilla strips (cut long, narrow strips)
12 eggs, beaten
Salt and freshly ground pepper
1 cup shredded Monterey Jack cheese
1/4 cup sour cream (optional)
1/4 cup homemade salsa (recipe follows), or store-bought

Heat a large skillet or sauté pan. Add butter, and once melted, add onions and peppers. Cook for about 3 minutes or until they softened. Add tortillas to pan and continue to cook until they start to get slightly golden and the onions begin to caramelize.
Pour the beaten eggs into the onion-tortilla mixture and, using a heatproof rubber spatula or wooden spoon, scramble the eggs in the pan until they are almost cooked through and set. Add shredded cheese and scramble a bit more to combine and finish cooking the eggs.
Spoon onto serving plates and top each serving with a tablespoon of sour cream, if desired, and salsa. Pass around extra salsa separately. Makes 4 servings.

Salsa

3 garlic cloves
2 Serrano or jalape?o chilies, seeds removed
1/2 red onion, peeled and roughly chopped
1 1/2 cups roughly chopped fresh tomatoes
28-ounce can tomatoes
2 teaspoons chopped cilantro
1/2 teaspoon cumin
Juice of 1 lime
Salt and pepper to taste

Directions

Place peppers and garlic in food processor and process until finely chopped. Remove from processor bowl and place in mixing bowl. Add onions to processor bowl and process until finely chopped. Remove and add to the mixing bowl with the garlic and peppers. Process fresh tomatoes until chopped small; place in mixing bowl. Add canned tomatoes, cilantro and cumin, and pulse once or twice.

Remove mixture from processor bowl and add to the mixing bowl mixture. Add lime juice to mixing bowl mixture, season with salt and pepper, and mix well. Taste; adjust seasoning as necessary.

Makes about 1 1/4 quarts. Leftover salsa may be refrigerated for up to 5 days; or frozen in small containers for up to 6 months, to use as needed.