	Corn kernel	1 1⁄2 Cup (24 tbs) (cut fresh from cobs)
	Chopped green pepper	1⁄4 Cup (4 tbs)
	Chopped sweet red pepper/Pimiento	2 Tablespoon
	Chopped onion	2 Tablespoon
	Butter/Cooking oil or cooking spray	2 Tablespoon
	Eggs	8
	Skim milk/Low-fat milk	1⁄2 Cup (8 tbs)
	Seasoned salt	1⁄2 Teaspoon
	Green red pepper rings/Sweet red pepper rings	1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 226 Calories from Fat 144

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol 439.7 mg146.6%

Sodium 371.5 mg15.5%

Total Carbohydrates 6 g2.2%

Dietary Fiber 0.92 g3.7%

Sugars 3.9 g

Protein 14 g28.5%

Vitamin A 20% Vitamin C 49.6%

Calcium 9.5% Iron 10.9%

*Based on a 2000 Calorie diet

Directions

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. Meanwhile, in large bowl, beat together eggs and milk with salt, if desired, until blended. Pour over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Garnish with pepper rings, if desired.

Confetti Scramble Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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