by Marc Dunham, 

Serves 2 
8 inch non stick sauté pan
Whip or Whisk
1 qt mixing bowl
1 plastic spatula
Cutting board
Chef knife
Cheese grater, if cheese is not already grated

4 each whole eggs
½ tsp salt
¼ tsp pepper 
1 Tb canola oil
2 each corn tortillas, cut into small squares
¼ cup onion, small dice
¼ cup Poblano pepper, small dice
½ jalapeno, de-seeded, de-veined, minced
¼ cup roma tomato, small dice
½ cup grated Monterrey Jack cheese, cheddar, or queso fresco

Place the eggs, salt, and pepper in the mixing bowl, and whisk together thoroughly, until the yolks and whites are mixed completely. Set aside
Cut the corn tortillas into small squares (about the size of dice). Do the same with the onion, poblano, and tomato.
For the jalapeno, split in half, and remove the white veins and the seeds with the knife. Be careful not to touch your face after handling them. In fact, wash your hands after.
Heat the pan on medium heat for 3 minutes. Add the 1 Tb of canola oil to the non stick pan and then add the corn tortillas and cook for about 1 minute or until crisp like tortilla chips. If it starts to burn, just take the pan off the heat, turn down the heat, and return the pan to the heat after it cools.
Add the onion, poblano, and jalapeno and cook for 3 minutes while stirring every 30 seconds with the plastic spatula.
Add the eggs from the mixing bowl to the pan, and cook until they are set like scrambled eggs, stirring every 15 seconds.
Add the tomatoes and cook for another 1 minute. Finish by adding the cheese and heat until it is melted.