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Confetti Scramble

1 cup whole kernel corn
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 (2-ounce) can chopped pimiento, drained
2 tablespoons butter
8 large eggs
1/4 cup milk
1 teaspoon seasoned salt
4 green and/or sweet red pepper rings, optional

1. In 10 to 12-inch omelet pan or skillet over medium heat, cook corn, pepper, onion and pimiento in butter until tender but not brown, about 5 to 7 minutes. Beat together eggs, milk and salt until blended. Pour over vegetables. Scramble.
2. Garnish with pepper rings, if desired.

Makes 8 servings.