These scrambled eggs, embellished
with a confetti of sauteed corn, green bell pepper, onion and
pimiento, make a deliciously satisfying brunch or dinner entree.
Confetti
Scramble
- 1 cup whole kernel corn
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 (2-ounce) can chopped pimiento, drained
2 tablespoons butter
8 large eggs
1/4 cup milk
1 teaspoon seasoned salt
4 green and/or sweet red pepper rings, optional
- In 10 to 12-inch omelet
pan or skillet over medium heat, cook corn, pepper, onion and
pimiento in butter until tender but not brown, about 5 to 7 minutes.
- Beat together eggs, milk
and salt until blended. Pour over vegetables. Scramble.
- Garnish with pepper rings,
if desired.
Makes 8 servings.
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