In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, and jalapeno, and season with salt and pepper. Sauté the vegetables for about 5 minutes, until tender. Add the spinach, and sauté for 1 more minutes until it starts to wilt. Add the eggs and the tortilla chips and scramble until the eggs are almost cooked, and the chips have softened slightly and broken up a bit into the eggs.
Sprinkle the cheese over the top, cover the pan, and let sit for a minute until the cheese is melted and the eggs have finished cooking. Serve with the salsa.