Mexican Scrambled Eggs
- 2 Tbsp. minced onion
- 1 small green pepper, diced
- 1/2 clover of garlic, minced (opt.)
- 1 Tbsp. butter or margarine
- 1/3 cup tomato soup or sieved cooked tomatoes
- dash pepper
- 6 slightly beaten eggs
- salt to taste
Brown the onion, green pepper and garlic in the butter or margarine until a golden brown. Add the tomatoes and pepper and cook for about 3 minutes to blend the flavors. Stir in the slightly beaten eggs and season to taste. Stir lightly as the eggs become firm. Serve while hot.
By Robin from Washington, IA
Add your voice to the conversation.