COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; HEAT over medium heat until hot. ADD salsa and tomatoes; COOK and STIR 2 minutes. ADD tortilla strips; STIR to coat. COOK 1 minute.
POUR eggs over mixture in skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs — until thickened and no visible liquid egg remains. Do not stir constantly.
SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.
To make handle ovenproof, wrap it completely in aluminum foil.
This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.
Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.