Egg Scramble
1-1/2 cups diced peeled potatoes
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
2 teaspoons canola oil, divided
2 cups cubed fully cooked ham
16 eggs
2/3 cup sour cream
1/2 cup 2% milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided
Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer.
Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Makes 10 servings.
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