Mexican Scramble
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 2 tablespoons butter
- 1 cup diced tomatoes, drained
- ¾ teaspoon salt
- ½ teaspoon paprika
- dash black pepper
- 1 cup Cheddar cheese, shredded
- 3 eggs, beaten
- hot butter toast, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
- Stir in tomatoes and simmer 5 minutes.
- Add seasonings and cheese, stir until cheese is melted in.
- Pour in beaten eggs and stir to mix together. Cook, as eggs start to set, lifting edges, and scramble until all the egg is set.
- Serve over hot buttered toast, enjoy.
Notes
Low cost per serving.
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