Mexican Scramble

3 tablespoons vegetable oil4 corn tortillas, cut in thin strips 3/4 cup chunky tomato salsa6 eggs, beaten until frothySalt, to taste 1/2 cup crumbled queso or shredded Monterey Jack cheeseHeat 3 tablespoons of vegetable oil and sauté the tortilla strips. Drain on paper towels or brown paper.Add salsa to skillet and warm for about 1 minute. Put tortilla strips back into the skillet. Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets. Sprinkle with salt, to taste. Top with cheese.Serves four.Nutrition values per serving: 285 calories, 18 g fat (4 g saturated), 17 g carbohydrates, 2 g fiber, 15 g protein, 329 mg cholesterol, 302 mg sodium.