8 eggs
2 tbsp. milk
1 lg. tomato, chopped
1 tbsp. butter
3 tbsp. minced green pepper
2 tbsp. chili powder (may use less, if desired)
1 sm. onion, chopped
2 tbsp. parsley
Salt and pepper to taste

Beat eggs with milk and let stand. Hold tomato on fork under very hot water or over high flame until skin splits. Cool to touch, then remove skin with sharp knife. Chop tomato. Saute green pepper in butter. Add tomato, onion and chili powder. Cook until slightly soft. Pour in eggs and cook over very low heat, stirring constantly. Add parsley, salt and pepper just before serving. Serves 4.