Directions

1. In a medium mixing bowl, beat the eggs with the milk, salt, pepper, and chili powder. Cover and set aside.
2. In a large skillet over medium heat,heat vegetable oil. Add onion and green pepper, and cook until tender, about 5 minutes.
3. Add the corn. Cook for 5 more minutes, stirring once in awhile. Reduce heat to low and stir.
4. Pour egg mixture over the vegetables in the skillet.
5. Cook on the stove top until the eggs begin to set, about 3 to 4 minutes.
6. Sprinkle cheese evenly on top.
7. Cover and continue to cook on low until eggs are fully set, about 7 to 10 minutes.
8. Remove from stovetop heat and let stand for 1 minute. Cut into wedges and serve.

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