Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add 1 small chopped red onion, 1 chopped red bell pepper, ¼ teaspoon of ground cumin, and half of ½ teaspoon of salt.
Cook for 5-7 minutes, until tender, then transfer to a bowl.
Whisk 10 eggs with 3 tablespoons of milk, the remaining salt, and a little black pepper.
Heat the skillet until a drop of water dances across it. Melt 1 tablespoon of unsalted butter, pour in the eggs, and stir for 1½-2 minutes, until mostly set but still shiny.
Off the heat, fold in the vegetables, ¾ cup of roughly crumbled tortilla chips, and 1 cup of grated mild cheddar.
