Prep: 5 Mins Cook: 8 Mins

Chile Scramble


  • 2 tbls. minced onion, minced
  • 1 teaspoon butter or margarine
  • 4 eggs, beaten
  • 1 can 4-oz. ORTEGA Diced Green Chiles, drained
  • 1/4 cup whole kernel corn
  • 2 tbls. diced pimientos


Melt butter in a medium nonstick skillet over medium-high heat; add onion and sauté 2 to 3 minutes or until onion is translucent. Pour in eggs; cook, stirring occasionally, until mixture is beginning to set, 3 to 5 minutes. Stir in chiles, corn and pimientos; continue to cook until heated thoroughly, another 2 to 3 minutes.
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