Confetti Scramble

serves 4 - 8

1 - 1 1/2 cups kernel corn (cut fresh from cobs, thawed frozen, or drained canned)

1/4 cup chopped green pepper

2 Tbsp chopped sweet pepper or pimiento

2 Tbsp chopped onion

1 tsp - 2 Tbsp butter or cooking oil, or cooking spray

8 eggs

1/2 cup skim or low-fat milk

1/2  tsp seasoned salt, optional

Green and/or sweet pepper rings to garnish, optional

In 10-inch omelet pan or skillet over medium heat or hot coals, cook corn, peppers, and onion in butter until tender but not brown, about 5 - 7 minutes.  Meanwhile, in large bowl, beat together eggs and milk with salt, if desired, until blended.

Pour over vegetables.  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.  Garnish with pepper rings, if desired.