Mexican-Style Egg Skillet

1 Tbsp. peanut oil
4 6-in. corn tortillas, cut into quarters
6 oz. uncooked bulk Italian hot sausage
6 eggs slightly beaten
1/4 tsp. salt
1 cup shredded Monterey Jack cheese with jalapeño peppers
1/2 cup thinly slices green onions, finely chopped
1 fresh Serrano Chile pepper seeded, finely chopped
2 Tbsp. snipped fresh cilantro
1/4 cup bottled salsa

In a large non-stick skillet heat 1-1/2 tsp. of the oil over medium heat. Add half of the tortillas. Cook 2 minutes or until crisp, turning once. Drain on paper towels. repeat with remaining oil and tortillas. Cool slightly. In the same skillet cook sausage until browned, remove from skillet and drain off fat.

In a large bowl combine the eggs and salt, add tortilla wedges. Add egg mixture to skillet, cook without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or a large spoon, lift and fold partially cooked eggs so uncooked portion flows underneath. continue cooking until eggs are partially set.

Stirring sausage, 3/4 cup of the cheese, the green onions, and if desired, Chile pepper. cook until eggs are set and the cheese is melted. Sprinkle with the remaining cheese and the cilantro. Serve with salsa.