Spanish Scrambled Eggs
1/2 pound bacon
12 large eggs
4 ounces green chili peppers, chopped
4 ounces pimientos, diced
1 cup chopped green onion
1 tomato, chopped
1 (4 1/2-ounce) can mushrooms
1/4 cup butter
1. Cook bacon in a large skillet until crisp. Remove and set
aside. Drain the skillet.
2. In the skillet melt the butter over medium heat and saute
chopped green onions, chopped tomato, and canned mushrooms
until tender.
3. In a bowl, combine eggs, chopped green chili peppers, and diced pimientos; mix well.
4. Add the egg mixture to the skillet mixture and cook over medium
heat, stirring often, until the eggs are firm. Spoon into a serving dish
and garnish with the bacon.
Makes 6 servings.
1/2 pound bacon
12 large eggs
4 ounces green chili peppers, chopped
4 ounces pimientos, diced
1 cup chopped green onion
1 tomato, chopped
1 (4 1/2-ounce) can mushrooms
1/4 cup butter
1. Cook bacon in a large skillet until crisp. Remove and set
aside. Drain the skillet.
2. In the skillet melt the butter over medium heat and saute
chopped green onions, chopped tomato, and canned mushrooms
until tender.
3. In a bowl, combine eggs, chopped green chili peppers, and diced pimientos; mix well.
4. Add the egg mixture to the skillet mixture and cook over medium
heat, stirring often, until the eggs are firm. Spoon into a serving dish
and garnish with the bacon.
Makes 6 servings.
