3 corn tortillas, cut in 2 inch strips
3 tbsp. butter
1 c. diced onions
1 (14 1/2 oz.) can stewed tomatoes
1 c. chopped ham or turkey
1/2 c. green pepper strips
6 eggs, beaten
3/4 c. shredded Monterey Jack cheese

In large skillet, cook tortillas in butter until golden. Remove and set aside. Add onion, cook until tender. Drain tomatoes, reserving liquid. Add liquid to skillet and heat for 3 minutes, stirring frequently. Stir in tomatoes, meat and pepper. Heat thoroughly. Reduce heat to low and add tortillas and beaten eggs. Cover and cook 4-6 minutes or until eggs are set. Sprinkle with cheese and cover 1 minute until cheese melts. Serves 4-6.