Mexican-Style Scrambled Eggs

Instructions

1. 1

   In a bowl, vigorously beat the eggs with the milk for about 2 minutes or until the mixture is well blended. Season with salt and pepper. Set aside.

2. 2

   In a large non-stick skillet, soften the onion and pepper in the butter. Season with salt and pepper. Add the egg mixture and cook over medium-low heat, stirring continuously with a wooden spoon or a whisk until the eggs are cooked. Remove the pan from the heat. Add the cheese and tomato. Adjust the seasoning.

3. 3

   Divide the chips among four plates, and top with the scrambled eggs. Serve with lime wedges, sour cream and salsa.