Tex-Mex Scrambled Eggs

Name: Tex-Mex Scrambled Eggs
Ingredients: 2 tablespoons unsalted butter; 12 cup onion, chopped; 12 cup green pepper, chopped; 2 cups mushrooms, sliced; 1 cup frozen whole kernel corn, thawed; 1 (2 ounce) jar pimientos, drained; 12 teaspoon salt; 18 teaspoon pepper; 6 eggs; 14 cup water; 1 cup salsa

11 ingredients

9 steps

Ingredients

2 tablespoons unsalted butter
12 cup onion, chopped
12 cup green pepper, chopped
2 cups mushrooms, sliced
1 cup frozen whole kernel corn, thawed
1 (2 ounce) jar pimientos, drained
12 teaspoon salt
18 teaspoon pepper
6 eggs
14 cup water
1 cup salsa

Directions

1

In a large skillet, melt butter over medium-high heat.
2

Add onion; cook and stir 2 minutes.
3

Add bell pepper and mushrooms; cook and stir 2 more minutes.
4

Add corn, pimientos, salt and pepper; mix well.
5

Reduce heat to medium.
6

Continue cooking until onions and peppers are tender.
7

Meanwhile, in a medium bowl, beat eggs with water; add to skillet.
8

Scramble to desired doneness.
9

Top each serving with salsa.

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