All About Eggs: Confetti Egg Scramble

Don't worry, our confetti egg scramble recipe isn't filled with chopped up paper. It's just colorful.
By Diane M. Lindamood
May/June 1983
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Confetti egg scramble makes a fine Sunday brunch.
Photo by the American Egg Board


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We wouldn’t waste your time with any mere scrambled egg recipe. This variation is colorful, textured, and a little chunky.

Confetti Egg Scramble

2 tablespoons of butter
1 1/2 cups of drained whole kernel corn or fresh corn
1/4 cup of chopped green pepper
2 tablespoons of diced pimento
2 tablespoons of diced onion
8 eggs
1/2 cup of milk
1/2 teaspoon of seasoned salt pepper rings (optional) 

Melt the butter over medium heat in a large skillet, then add the corn, chopped green pepper, pimento, and onion. Cook the vegetables until they're heated through and the onion becomes soft (do not brown them, though). Now, set the skillet aside, and beat the eggs, milk, and salt until they're well blended. Return the skillet to the heat, and add the egg mixture. As it begins to set, draw a spatula through it so that any uncooked egg can come in contact with the heat. The egg should be thickened but still moist when served. (You can garnish the dish with pepper rings if you like.) Four people should be well satisfied with this recipe.


For more egg recipes see All About Eggs: Become an Eggs-Pert.







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