Scrambled Eggs With Chicken, Ham And Potatoes

• 3 tablespoons corn oil
• 1 large onion, halved lengthwise and thinly sliced crosswise
• 1 large red bell pepper, cut into 1/4-inch strips
• 6 ounces chicken breasts, shredded (roasted or poached)
• 6 ounces baked ham, cut into 1/4-inch strips
• 12 large eggs
• 1/4 cup milk
• kosher salt & freshly ground black pepper (to taste)
• 3 tablespoons chopped parsley
• oven-fried potato (I posted a separate recipe, Oven-Fried Potatoes or use your own)

1. Heat the oil in a large skillet. Add the onion and cook over moderately low heat, stirring, until lightly browned, about 8 minutes. Add the bell pepper and cook until softened, about 5 minutes. Add the chicken and ham and cook, stirring, until heated through.
2. In a medium bowl, lightly beat the eggs with the milk, 1 teaspoon of kosher salt, 1/2 teaspoon of pepper and the chopped parsley. Add the egg mixture to the skillet and cook over moderate heat, stirring gently, until the eggs are just cooked through, about 5 minutes. Add the Oven-Fried Potatoes and toss gently until heated through. Serve immediately, with hot sauce.

corn oil, onion, red bell pepper, chicken breasts, ham, eggs, milk, kosher salt, parsley, potato

Taken from www.food.com/recipe/scrambled-eggs-with-chicken-ham-and-potatoes-517942 (may not work)