Mild green chiles, corn and pimiento give this tasty egg scramble a festive, confetti look. Top with cheddar cheese to add more flavor -- not to mention more calcium and protein -- to this quick, easy and versatile dish that can be served for breakfast, lunch or dinner.
2 tablespoons minced onion, minced
1 teaspoon butter or margarine
4 large eggs, beaten
1 (4-ounce) can diced green chiles, drained
1/4 cup whole kernel corn
2 tablespoons diced pimiento
- Melt butter in a medium nonstick skillet over medium-high heat; add onion and sauté 2 to 3 minutes or until onion is translucent.
- Pour in eggs; cook, stirring occasionally, until mixture is beginning to set, 3 to 5 minutes.
- Stir in chiles, corn and pimientos; continue to cook until heated thoroughly, another 2 to 3 minutes.
Makes 2 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.