Sunny's Migas Verdes

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8 large eggs

3 tablespoons unsalted butter 

3 tablespoons vegetable oil 

4 corn tortillas, sliced into 1/2-inch-wide strips, then cut into 2-inch-long pieces 

One 4-ounce can green chiles, drained 

1/2 cup chopped Vidalia or other sweet onion 

Kosher salt and freshly ground black pepper 

3 tablespoons salsa verde 

1/2 cup shredded pepper jack cheese 

1 avocado, diced

2 tablespoons chopped fresh cilantro

3 scallions, sliced 

1/4 cup Mexican crema