12 cups whole eggs
1 cup Kikkoman Sriracha Hot Chili Sauce
36 cups chopped spinach
8 cups chopped scallions
12 cups sautéed mushrooms
1 1/2 cups butter or oil
8 cups grated smoked Gouda cheese
Whisk together eggs and sriracha. Sauté 1 ½ cups spinach and 1/3 cup scallions per serving in 1 tablespoon butter. Add ½ cup mushrooms and 1/2 cup egg mixture and scramble until eggs are barely set. Add 1/3 cup cheese and stir until eggs are set.