Instructions

Make the salsa: Heirloom Tomato Salsa or Salsa Fresca.
In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the kosher salt and plenty of fresh ground pepper.
In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs.
Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; remove them from the heat just before they are fully hardened. Serve immediately with tortillas and fresh tomato salsa.