Instructions: Melt butter in a medium nonstick skillet over medium-high heat; add onion and saute 2 to 3 minutes or until onion is translucent.

Pour in eggs; cook, stirring occasionally, until mixture is beginning to set, 3 to 5 minutes.

Stir in chiles, corn and pimientos; continue to cook until heated thoroughly, another 2 to 3 minutes.

This recipe yields 2 servings.

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