Last Monday, we served scrambled eggs with mushrooms, tomatoes and spinach for breakfast. The campers, a group of 60-plus artists, enjoyed the refreshing change from normal camp food. For around 140 campers, we used 24 pounds of liquid eggs, 5 pounds of slice mushrooms, 20 large tomatoes and 7-1/2 pounds of spinach leaves.
The vegetarians ate the breakfast entrée. A tofu scramble with mushrooms, tomatoes and spinach was prepared for 10 vegans. See my last post for a description of prep for the meal on Sunday.
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