Ingredients
30 servings
Eggs
60.0
whole
Olive Oil
2.0
tablespoon(s)
Onion - Yellow
1.0
whole
Zucchini
2.0
whole
Bell Pepper - Tri colored
3.0
whole
Fresh parsley
0.5
bunch(es)
Salt (to taste)
2.0
teaspoon(s)
Pepper (to taste)
2.0
teaspoon(s)
Tapatio (small)
1.0
jar(s)
Ham (Half)
2.0
pound(s)
Milk
1.0
cup(s)
Melon - Cantelope
2.0
whole
Yogurt (Vanilla)
0.5
whole
Hot Cocoa
0.1
can(s)
Tea Bags Mixed
5.0
whole
Juice
30.0
ounce(s)
white sugar
0.4
cup(s)
Coffee
0.25
can(s)
Half and Half
1.0
pint(s)
Granola
0.15
bag(s)
Russet Potatoes
10.0
pound(s)
Onion - Green (Scallions)
1.0
bunch(es)
Cheese - Shredded Mexican
1.0
bag(s)
Dietary Restrictions
Eggs
Pork
Dairy
Recipe Instructions
Cut potatoes into 1 inch cubes, use any left over from previous dinner if any. Heat oil on griddle and fry potatoes over med-high heat. Season well with salt, pepper and herbs. If small group begin egg scramble at same time. If large group, set aside in DO, while make egg scramble. Put on burner to heat before serving.
Dice Bell pepper, onion, ham and Zucchini.
Crack eggs in large bowl, add milk and scramble.
Saute onions for 2-3 min, add bell peppers for another 5 min, add zucchini. Saute diced ham separately or be sure to make some eggs with veggie only.
If kids or picky eaters, make plain or cheesy eggs on request.