Spanish Scrambled Eggs
|Bacon slices||6 , cut into 1 inch strips|
|Eggs||6 , lightly beaten|
|Pimientos||2 Ounce, drained and chopped (1 Jar)|
|Canned whole green chilies||2 , rinsed, seeded and chopped|
|Green onions||1 Bunch (100 gm), trimmed and finely chopped (8 Whole)|
|Tomato||1 Large, peeled and chopped|
1. Cook the bacon in an 8-inch skillet over moderately high heat for 5 minutes, or until crisp. Using a slotted spoon, remove the bacon from the skillet and drain on paper toweling. Discard the drippings.
2. In a small bowl, combine the eggs, pimientos, and chiiies, and set aside.
3. Melt the butter in the skillet over moderate heat. Add the green onions and tomato, and cook, uncovered, for 3 minutes, or until the green onions are tender.
4. Add the egg mixture and continue to cook, stirring, for 3 to 4 minutes, or until the eggs are firm but still moist. Spoon onto a serving platter and crumble the bacon over the top.