Confetti Scramble

Courtesy of The incredible edible egg™

Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.

* 1 to 1 1/2 c. kernel corn (cut fresh from cobs, thawed frozen or drained canned)
* 1/4 c. chopped green pepper
* 2 Tbsp. chopped sweet red pepper or pimiento
* 2 Tbsp. chopped onion
* 1 tsp. to 2 Tbsp. butter or cooking oil, OR cooking spray
* 8 eggs
* 1/2 c. skim or low-fat milk
* 1/2 tsp. seasoned salt, optional
* green and/or sweet red pepper rings, optional

1. In 10-inch omelet pan or skillet over medium heat, cook corn, peppers and onion in butter until tender but not brown, 5 to 7 min. 2. Meanwhile, in large bowl, beat together eggs and milk with salt, if desired, until blended. Pour over vegetables.
3. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. (Do not stir constantly.)
4. Garnish with pepper rings, if desired.

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Calories: 207;   Total Fat: 11g;   Saturated Fat: 4g;   Cholesterol: 427mg;   Total Carbs: 11g;   Fiber: 1g;   Protein: 15g;   Sodium: 343mg;