Recipe: Mexican Scrambled Eggs (1955)

MEXICAN SCRAMBLED EGGS

1 small green bell pepper, diced fine
2 tablespoons minced onion
1/2 clove garlic, chopped fine
2 tablespoons cooking fat or oil
1/3 cup sieved cooked or canned tomatoes
3 tablespoons water
1 teaspoon salt
ground black pepper (to taste)
6 eggs, slightly beaten

Fry green pepper, onion, and garlic in fat or oil.

Add tomatoes, water, salt, and pepper. Cook 3 minutes.

Add eggs and cook over low heat, stirring occasionally, until thickened.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955