Slice the corn tortillas into thin strips, about half an inch wide.

Preheat a frying pan over medium heat and add a small amount of oil.

Add the tortilla strips in a single layer and fry for 3-4 minutes until golden brown.

Remove crispy tortilla strips and drain excess oil on a paper towel.

In the same pan, sauté chopped onions, bell peppers, and tomatoes for about 5-7 minutes.

Whisk the eggs with a pinch of salt until frothy.

Push veggies aside, pour in eggs, let set briefly, then mix with veggies and cook for an additional 3-4 minutes.

Fold in crispy tortilla strips gently and stir for about a minute.

Serve warm, garnished with fresh herbs or avocado.