Scrambled Eggs With Chicken, Ham And Potatoes - cooking recipe

Ingredients

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)

Preparation

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.
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.