Tex-Mex Brunch Fiesta Bowl

In a large bowl, whisk the large eggs and set aside.

In a large skillet over medium heat, add the avocado oil.

Once heated, working in batches, carefully place the corn tortilla strips into the skillet until crisp on both sides, about 2 minutes per side. Transfer the crispy tortilla strips to a paper towel-lined plate until all are complete.

Next, melt the unsalted butter in the skillet, then add the diced white onion, diced poblano pepper, minced garlic, kosher salt, and freshly cracked black pepper. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.

Add the crisp tortilla strips back into the skillet.

Pour in the whisked eggs, salsa verde, and lime juice into the skillet, and gently stir to combine with the vegetables.

Cook, pushing the eggs toward the center of the skillet with a spatula, until they are just set, about 4 minutes.

Once the eggs are set, turn off the heat and sprinkle the shredded monterey jack cheese over top, allowing it to melt.

Serve the egg mixture in bowls alongside sliced avocado. Top with pico de gallo and a squeeze of lime from the wedges. Enjoy as is or as a filling for warm tortillas to create breakfast tacos.