Heat oil in large non-stick skillet. Cook tortilla strips and chopped onion in oil about 5 minutes, stirring frequently until tortillas are crisp.

 

Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.

 

As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that the thin, uncooked portions can flow to bottom. Do not stir. Cook 4-5 minutes or until eggs are set but moist.

 

Top each serving with salsa, sour cream & green onions.

 

Yields: 8 servings.