Crispy Eggs

2 eggs
milk, milk substitute, or water
¼-½ green pepper , diced
¼ medium onion , diced or ½ shallot, diced
½ roasted red pepper , sliced
¼ C cheese (co-jack, cheddar, or similar cheese work well)
leftover black beans or taco meat
hot peppers , minced, to taste, or canned green chiles
handful of tortilla chips
sea salt and freshly cracked pepper to taste
garnish options: cilantro, lime juice, sour cream, avocado, hot sauce, crumbled chips

Whisk together your eggs and milk/milk substitute with salt and pepper. Set aside.
Over medium heat, sauté the green pepper and onion until the onion is translucent. Toss in the roasted red pepper, beans/meat, hot peppers or canned chiles and sauté until just warm. Set aside while you toss the chips into the pan to warm them slightly
Then, surround the edge of the pan with the chips and pour the egg mixture into the center filling the well. Sprinkle your sautéed vegetables and cheese on top. Let it cook on medium to medium low heat until the eggs are mostly set, then gently move aside the eggs so the uncooked egg mixture can flow to the pan and cook. Basically, you are making scrambled eggs with large sized “scrambles”. When the egg is just done, move to a plate and add any garnishes you like.