My favorites are from Betty Crocker's Southwest Cooking - "Festival Eggs"
1/4 c butter
1/4 c vegetable oil
6 flour tortillas (7 to 8 inches) cut into thin strips
1 medium onion
6 eggs beaten
2 medium tomatoes, chopped
1 jalapeno chile seeded and chopped (I just use the ones in the jar)
2 TBLS fresh cilantro
3/4 tsp salt
1/4 tsp pepper
1/2 c shredded cheese
Heat margarine and oil in large skillet over medium heat until hot. Add tortilla strips and onion; cook, turning occasionally, until tortillas are brown.
Mix remaining ingredients except cheese; pour into skillet. As mixture begins to set at bottom and side, gentle lift cooked portions with spatula so that thin uncooked portion can flow to bottom. Avoid constant stirring. Turn egg mixture; cook until eggs are cooked throughout but still moist, 3 to 5 minutes. Sprinkle with cheese.
I had salsa too