Spanish Scrambled Eggs

Tender scrambled eggs embellished with chile peppers, pimientos, green onion, tomato and mushrooms, garnished with crumbled crisp bacon.

Recipe Ingredients:

1/2 pound bacon
12 large eggs
4 ounces green chile peppers, chopped
4 ounces pimientos, diced
1 cup chopped green onion
1 tomato, chopped
1 (4.5-ounce) can mushrooms
1/4 cup butter

Cooking Directions:

1. Cook bacon in a large skillet until crisp. Remove, crumble and set aside. Drain the skillet.
2. In the skillet melt the butter over medium heat and sauté chopped green onions, chopped tomato, and canned mushrooms until tender.
3. In a bowl, combine eggs, chopped green chile peppers, and diced pimientos; mix well.
4. Add the egg mixture to the skillet mixture and cook over medium heat, stirring often, until the eggs are firm. Spoon into a serving dish and garnish with crumbled bacon.

Makes 6 servings.