Instructions

1. 1

   Heat the butter in a medium nonstick skillet over medium heat until melted and foaming.

   medium heatEquipment: medium nonstick skillet
2. 2

   Add the tortilla strips and fry for 2-3 minutes, stirring occasionally, until golden and crispy.

   Tip: Listen for the sizzle and watch for edges to turn slightly darker
3. 3

   While the tortilla strips cook, crack the eggs into a bowl and beat with a fork until the yolks and whites are fully combined. Season with salt and pepper.

   Equipment: mixing bowl, fork
4. 4

   Pour the beaten eggs directly over the crispy tortilla strips in the pan.

   Tip: The eggs should sizzle gently on contact—if they spit aggressively, reduce heat
5. 5

   Let the eggs sit undisturbed for about 20 seconds, until the edges just begin to turn opaque.

6. 6

   Using a silicone spatula, gently push the eggs from the edges toward the center in slow, sweeping motions. Tilt the pan to let uncooked egg flow to the edges.

   Equipment: silicone spatula
7. 7

   If using tomatoes, fold them in when the eggs are about halfway set.

8. 8

   Continue stirring gently until the eggs are just set but still glossy and slightly wet, about 2-3 minutes total.

   Tip: Remove from heat while eggs still look slightly wet—they'll continue cooking from residual heat
9. 9

   Remove from heat immediately and sprinkle the shredded cheese over the top. The residual heat will melt it.

10. 10

    Garnish with fresh cilantro and serve immediately with warm corn tortillas on the side, if desired.