-Cut 3 corn tortillas into I inch pieces.

-Fry them in 1 tsp butter until crisp, then set aside.

-Heat 1 TBS butter in a large nonstick skillet or cast iron pan.

-Chop half an onion and add it to the pan and cook for 3-4 minutes over medium heat.

-Chop up any combination of peppers and add to the onions.

-Sprinkle the onions and peppers with several pinches of ground chipotle chile or smoky Spanish paprika and cook for another 3-4 minutes.

-Chop up 1 slicing tomato and 3 TBS cilantro.

-Grate ½ cup Monterey Jack or Cheddar cheese.

-Beat together 4 eggs with 2 tsp water.

-Lower the heat on the onions/peppers and then add the eggs and stir for 1-2 minutes.

-Then add in the fried tortilla pieces, the tomatoes, the cheese and the cilantro.

-Season with salt and serve with salsa, tortillas and black beans.