Instructions: In a saucepan on medium-high heat, fry corn tortillas in oil until crisp; drain and set aside. Saute crushed garlic clove, chopped onion, and diced tomatoes in margarine until tender.

In a bowl, beat eggs with salt and pepper. Add the beaten eggs to the tomato mixture and cook over medium-low heat until just firm.

Crumble the fried tortillas and add to the eggs. Sprinkle with grated Monterey Jack cheese and grated cheddar cheese; stir until the cheese is melted. Serve topped with picante sauce with flour tortillas.

This recipe yields 6 servings.

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