12 eggs, beaten
3 tablespoons chopped green chilies, drained
1 (2 oz) jar diced pimento, drained
1/4 cup butter
3 green onions, finely chopped
1 small tomato, chopped
1 (2 oz) jar sliced mushrooms, drained
1/2 lb bacon, cooked and crumbled

Combine eggs, chilies and pimento. Melt butter in a large skillet. Add onions, tomato and mushrooms to skillet. Sauté until onion is tender. Add the egg mixture. Cook over a medium heat, stirring often until eggs are firm. Sprinkle with bacon. Makes 6 servings