Egg Scramble Recipe

Put potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until tender. Drain.
In a large skillet, peppers and onions in oil until tender 1 teaspoon of half of half of the potatoes and add kavrulur.Jambon, saute for 2-3 minutes.
Meanwhile, in a blender, egg, sour cream, milk, salt, onion, garlic salt and pepper combine. Cover and process until smooth.
Pour half of the vegetable mixture, and cook and stir over medium heat until eggs are set completely. Sprinkle with 1 cup cheese. Repeat the rest of the ingredients. Yield: 10 servings.

• 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 crea
• 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