Title: Spanish Scrambled Eggs
Categories: Spanish Living Dairy Brunch
Yield: 1 Servings
| 12 | | Eggs, beaten |
| 3 | tb | Chopped green chiles, |
| | | Drained |
| 1 | | (2-ounce) jar diced pimiento |
| 1/4 | c | Butter or margarine |
| 3 | | Green onions, finely chopped |
| 1 | sm | Tomato, chopped |
| 2 | oz | Jar sliced mushrooms |
| 1/2 | lb | Bacon, 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. Yield: 6 servings.