 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Serve with tortillas. Ingredients:
2 tablespoons unsalted butter |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
2 cups mushrooms, sliced |
1 cup frozen whole kernel corn, thawed |
1 (2 ounce) jar pimientos, drained |
1/2 teaspoon salt |
1/8 teaspoon pepper |
6 eggs |
1/4 cup water |
1 cup salsa |
Directions:
1. In a large skillet, melt butter over medium-high heat. Add onion; cook and stir 2 minutes. Add bell pepper and mushrooms; cook and stir 2 more minutes. Add corn, pimientos, salt and pepper; mix well. Reduce heat to medium. Continue cooking until onions and peppers are tender.
2. Meanwhile, in a medium bowl, beat eggs with water; add to skillet. Scramble to desired doneness. Top each serving with salsa.
|
|