Mexican corn scramble
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped |
| 3 | tablespoons | Butter or margarine |
| 1 | can | (11 ounces) whole kernel corn with peppers, drained |
| 1 | can | (2-1/4 ounces) sliced ripe olives, drained |
| 8 | Eggs, lightly beaten | |
| 1 | cup | Cubed fully cooked smoked ham or sausage |
| ¾ | cup | Shredded cheddar cheese Tortilla chips Picante sauce |
Directions
In a medium skillet, saute onion in butter until tender. Stir in corn and olives. Add eggs; cook and stir over medium heat until eggs just begin to set. Add ham or sausage and cheese. Cook until eggs are fully cooked and cheese is melted. Serve with tortilla chips and picante sauce. Yield: 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994