Title: Mushroom Scrambled Eggs
Categories: Egg Breakfast
Yield: 6 Servings
| 1/4 | c | Butter or margarine |
| 12 | | Eggs, beaten |
| 1/4 | c | Chopped green pepper, green onion or chives |
| 10 1/2 | oz | Can condensed cream of mushroom soup |
| 1/2 | ts | Salt |
In large fry pan, melt butter over low heat. In a large mixing bowl,
combine remaining ingredients and mix well. Add to hot fry pan. Cook
slowly, stirring occasionally from outside edge toward center (allow
uncooked egg in center to flow to outside) until eggs are thickened and
cooked.