INGREDIENTS
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8 eggs
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2 cups slightly crushed tortilla chips (about 4 ounces)
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1 cup Monterey jack or cheddar, grated
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1 tablespoon butter
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2 teaspoons water
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scant ½ teaspoon kosher salt (or half as much table salt)
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salsa or mild enchilada sauce
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sour cream and cilantro (optional)