Tex-Mex Scrambled Eggs

Serve with tortillas.

• Ready In: 20 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  tablespoons unsalted butter
• 1⁄2 cup onion, chopped
• 1⁄2 cup green pepper, chopped
• 2  cups mushrooms, sliced
• 1  cup frozen whole kernel corn, thawed
• 1 (2 ounce) jar pimientos, drained
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 6  eggs
• 1⁄4 cup water
• 1  cup salsa

Directions

1. In a large skillet, melt butter over medium-high heat. Add onion; cook and stir 2 minutes. Add bell pepper and mushrooms; cook and stir 2 more minutes. Add corn, pimientos, salt and pepper; mix well. Reduce heat to medium. Continue cooking until onions and peppers are tender.
2. Meanwhile, in a medium bowl, beat eggs with water; add to skillet. Scramble to desired doneness. Top each serving with salsa.