Western Scrambled Eggs

Ingredients:

• 1 to 1 1/2 cups corn
• 1/4 cup chopped green pepper or sweet green chilies
• 2 tablespoons chopped sweet red pepper
• 2 tablespoons chopped onion
• 1 teaspoon to 2 tablespoons butter or cooking oil
• 8 eggs
• 1/2 cup skim or low-fat milk
• 1/2 teaspoon seasoned salt, optional
• Green and/or sweet red pepper rings, optional
• Salsa (optional)

Method:

1. In 10-inch omelet pan or skillet over medium heat or hot coals, cook corn, peppers and onion in butter until tender but not brown, about 5 to 7 minutes.
2. In large bowl, beat together eggs and milk with salt, if desired, until blended.
3. Pour over vegetables.
4. As mixture begins to set, mix gently while cooking in pan to form large soft curds.
5. Continue until eggs are thickened and no visible liquid egg remains.
6. Garnish with pepper rings, if desired.
7. Salsa on side if desired.