Mexican Scramble Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 1 cup canned solid-pack tomatoes | ||
| Salt | 3/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| American Cheese | 1/4 pound, Processed | |
| Eggs | 3 , beaten | |
| slice | 4 | |
Directions
Cook onion and green pepper in butter till tender but not brown.
Add tomatoes and simmer 5 minutes.
Add seasonings and cheese; stir to melt cheese.
Stir small amount of hot mixture into eggs; return to hot mixture.
Cook till thick (like scrambled eggs), but moist, stirring frequently.
Serve over hot buttered toast.
Add tomatoes and simmer 5 minutes.
Add seasonings and cheese; stir to melt cheese.
Stir small amount of hot mixture into eggs; return to hot mixture.
Cook till thick (like scrambled eggs), but moist, stirring frequently.
Serve over hot buttered toast.
Chef
