In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
Cut up tortillas into strips then dice. In a small skillet over medium heat, heat oil and fry until crisp. Remove to a paper towel-lined plate to drain.
In a large skillet over medium-high heat, melt butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine.
Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add tomatoes and cilantro and heat through.