1 Bell Pepper Diced
2 Tbsp Oil
6 Eggs
1 Cup Crushed Tortilla Chips
1 Can Rotel, 10oz drained
1/4 Cup Milk
Cheddar Cheese
Stir-fry pepper in a large skillet for 5 minutes on medium heat.
Beat eggs and milk together, then stir in tortilla chips and rotel. Add salt and pepper to taste.
Pour mixture over peppers. Stir occaisionally until eggs are done.
Serve topped with shredded cheddar cheese and Pico de gallo.
Serves 4-5.
