Heat 1-2 inches on oil in a deep pan (medium high heat will do!). Cut 8 of your tortillas into ½” strips, and then cut those strips in half making rectangles. When the oil is hot, add the tortillas and fry until crisp and golden (about a minute), taking care not to burn them. Remove them to a plate lined with paper towels to drain excess oil.

Sprinkle your diced tomatoes with salt and place them in a strainer to drain excess liquid.

Add about a tablespoon of oil to a large non-stick skillet over medium heat. Then add the onions and both kinds of peppers. Cook until the vegetables are soft. Then add the eggs and gently scramble them.

When they are halfway cooked, add the tomatoes and half of the crispy tortilla strips. Continue scrambling the eggs and when they reach your desired doneness, add the remaining tortillas and half the cheese. Stir to combine.

Top with the remaining cheese to serve, and garnish with the salsa, sour cream, cilantro, and avocados as desired. Also serve with the remaining tortillas, refried beans, and breakfast potatoes!