6 corn tortillas
1/2 c. sliced green onions
1 can chopped green chilies
6 oz. can white sauce
1 c. milk
8 eggs
3 med. tomatoes
2 1/4 oz. can sliced ripe olives
2 tbsp. salad oil
4 tbsp. butter
2 c. shredded Jack cheese

Snip tortillas into short strips. Mix green onion, chilies, white sauce and milk. Beat in eggs. Peel, seed and chop tomatoes. Drain olives. Fry tortilla strips in oil and 2 tablespoons butter, stirring often. Add rest of butter and pour in egg mixture. Cook, gently lifting cooked portion so uncooked can flow underneath, until eggs are just set. Distribute tomatoes, olives and cheese over eggs. Cover pan and turn off heat. Let stand until cheese is melted.