Mexican Scrambled Eggs

Directions

1. 1
   Heat oil in large skillet over medium-high heat.
2. 2
   Add chili, tomato and onion.
3. 3
   Stir-fry until heated through (still crisp). Push vegetables to side of skillet.
4. 4
   Add eggs.
5. 5
   Cook and stir until eggs are almost set, then stir in vegetables and cook 1 or 2 minutes longer.
6. 6
   Season with salt to taste.
7. 7
   Serve with flour tortillas, either rolled or under.
8. 8
   May be served with chopped potatoes and chorizo (Mexican sausage) fried.