Recipe - Mexican Corn Scramble

1 small Onion, chopped
3 tablespoon Butter or margarine
1 cn (11 ounces) whole kernel
corn with peppers,
drained
1 cn (2One fourth ounces) cut or sliced up ripe
olives, drained
8 Eggs, lightly beaten
1 cup Cubed fully cooked smoked
ham or sausage
Three fourths cup Shredded cheddar cheese
Tortilla chips
Picante sauce

In a medium skillet, saute onion in butter until tender. Stir in corn and
olives. Add eggs; cook and stir over medium heat until eggs just begin to
set. Add ham or sausage and cheese. Cook until eggs are fully cooked and
cheese is melted. Serve with tortilla chips and picante sauce. Yield: 6
servings. From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini