Mushroom Scrambled Eggs
6 servings scale / convert
1/4 cup butter or margarine
12 eggs, beaten
1/4 cup chopped green pepper, green onion or chives
1 can (10-1/2 oz.) condensed cream of mushroom soup
1/2 tsp. salt
In large fry pan, melt butter over low heat. In a large mixing bowl, combine remaining ingredients and mix well. Add to hot fry pan. Cook slowly, stirring occasionally from outside edge toward center (allow uncooked egg in center to flow to outside) until eggs are thickened and cooked.
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