In a large skillet, heat 3 tablespoons of canola oil over high heat.

Add tortillas, two at a time, cooking on each side until golden brown. This should be about 30 seconds on each side. Add more oil if needed throughout this process.

Once the tortillas are all fried, chop them up into ~1 inch pieces. Set aside.

In the same skillet add the olive oil and then the zucchini, summer squash, onion, and jalapeño.

Season with cumin, chili powder, salt and pepper.

Cook for 8-10 minutes, until veggies are tender.

Add garlic and cook another minute.

While veggies are cooking, whisk together eggs and milk.

After veggies are cooked, reduce heat to lowand add in chopped tortillas and eggs to skillet.

Stir together to mix well.

Stir frequently until eggs are almost set.

Add cheese and stir once more to combine and cook until eggs are set.

Serve topped with cilantro, salsa, and avocado.

Enjoy!