Migas (Texican Breakfast)

1 TBSP vegetable oil (or butter)
1 corn tortilla
2 eggs
Salt and pepper to taste

1. Heat oil.

2. Break up tortilla into half-dollar sized pieces. Toast them in the oil.

3. Drop in the eggs. For stirring, try using a baker's spatula. I let the eggs sit for a few seconds, then scrape the bottom of the pan with the spatula and fold them over, rather than stirring. Much more fluffy.