This recipe comes from the back of a label of Montera Picante Sauce, dated 1982. Recipe is typed below along with a scanned copy (the type is very faint on the clipping).
TEX-MEX SCRAMBLED EGGS
10 scallions, coarsely chopped
2 cloves garlic, minced
1 large green pepper, sliced into 1/4″ strips
1 medium zucchini, thinly sliced
5 tablespoons butter or margarine (reserve 3 tablespoons)
2/3 cup Picante Sauce
12 eggs, well beaten
1/3 cup shredded Cheddar cheese
In a medium skillet, saute scallions, garlic, pepper and zucchini in 2 tablespoons butter until vegetables are almost tender. Add sauce and simmer 5 minutes; set aside and keep warm. In a large skillet, melt reserved butter. Add eggs and cheese; scramble until desired consistency. Serve vegetable mixture over scrambled eggs.