Ingredients

• 1/8 Cup Monterey Jack Cheese
• 1/4 Cup Parmigiano-Reggiano
• 3-4 Slices Grilled Tri-Tip
• 1/1 Yellow onion
• 1 Red Bell Pepper
• 1/4 Cup Arugula
• 5 Stems of Cilantro leaves
• 1 Avocado
• 4 Jumbo eggs
• Salt 
• Pepper
• 1/8 Cup Milk
• Olive Oil

Instructions

1. Shred cheeses and mix together.
2. Dice Tri-tip, onion, bell pepper. Chop Arugula and Cilantro. Slice half the avocado and dice the other half.
3. Beat eggs, milk with salt and pepper to taste.
4. Sauté Tri-tip, onion and Bell Pepper until onions become translucent.
5. Repeat this step twice, using half of your ingredients. Add a bit of olive oil and warm until it just begins to shimmer. Pour the egg mix into a 12" pan, move around to make a thin layer covering the entire pan bottom. Layer on one half of the egg mix cheese, steak and vegetables, Avocados, Arugula and Cilantro. Cover with a lid and cook until egg is just past runny on the top.
6. Serve with sliced avocados and a few leaves of Cilantro.