Spanish Scrambled Eggs
18 Oct 2009
|Eggs||12 , beaten|
|Chopped green chiles||3 Tablespoon, drained|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Green onions||3 , finely chopped|
|Tomato||1 Small, chopped|
|Sliced mushrooms||2 Ounce, drained (1 Jar)|
|Bacon||1⁄2 Pound, cooked and crumbled|
Combine eggs, chiles, and pimiento; set aside.
Melt butter in a large skillet.
Add onions, tomato, and mushrooms; saute until tender.
Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
Sprinkle with bacon
Spanish Scrambled Eggs Recipe