Egg-Tortilla Scramble with Avocado

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
48 servings

This dish features Mexican Hass avocados, onion, red pepper, hot pepper sauce and Jack cheese for a Latin twist on a classic egg scramble.

Ingredients

12 Mexican Hass avocados
3/4 cup vegetable oil
3 pints onion, chopped
3 qt. red pepper, diced
6 dozen eggs
1 1/2 cups cilantro, chopped
3 tbsp. hot red pepper sauce
2 tbsp. salt
9 cups tortilla chips, broken
3 pints Jack cheese, shredded

Steps

1. Cut each avocado lengthwise around pit; twist halves to separate; strike pit with knife blade and pull to remove; gently scoop out flesh with spoon; dice avocado and set aside.

2. In large sauté pan, heat oil over medium-high heat. Add onion; cook and stir until almost tender. Add red pepper; cook and stir until onion begins to brown; cool.

3. In bowl, whisk together eggs, cilantro, hot sauce and salt. Stir in cooled vegetable mixture.

4. Using two or more lightly oiled sauté pans, cook and stir egg mixture until set but still soft. Stir in chips. Sprinkle cheese on top. Cover and remove from heat; let stand until cheese begins to melt, about 1 min. Serve, topped with reserved avocado. Serve with bacon strips, if desired.

Recipe by Avocados From Mexico

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources