According to a review in Nation’s Restaurant News, eggs are featured in a number of ethnic dishes served by casual-dining restaurants.  These include: -

• The Farmer’s Market Scramble, a popular menu item at True Food Kitchen, a multi-state chain, combines eggs, sweet potatoes, charred onion, roasted Brussels sprouts and cheese.
• Tre Rivali in Milwaukee serves Hoppel Poppel, a traditional German dish comprising scrambled eggs, sausage, peppers, cheese and pretzel croutons.
• Eggholic in Chicago serves Egg Bhurji combining scrambled eggs with vegetables and chilies topped with cilantro.
• Eleven City Diner in Chicago serves the Quinoa Scramble Bowl combining scrambled eggs with tomatoes, spinach and quinoa.
• American traditional Bob Evans now serves an Everything Breakfast comprising scrambled eggs, three breakfast meats, tomatoes, cheese, hash browns with a hollandaise sauce.
• Istanbul Hawaii in Honolulu includes traditional Turkish dishes featuring Eggs Menemen comprising loosely scrambled eggs in a sauce containing tomatoes, onions and green peppers served with Turkish flat bread.
• The Farm Bar in Chicago serves Texas-style Chilaquiles comprising scrambled eggs with sauteed tortillas, red onions, queso fresco and tomatilio salsa.

Using scrambled egg as a base, Chartwell’s Higher Education, a contract foods service company in Charlotte, NC, is providing a variety of egg dishes featuring international flavors including huevos bericos with tomatoes and scallions.  Even plain scrambled egg can be enhanced by condiments from a global sauce and spice bar. Exposure of students to novel variations of scrambled eggs will benefit future consumption.