(This is not a recipe request, as I will try to make clear.)
It's Easter egg season in our household, and my 5 ½-year-old niece is going for quantity, not quality. This means that we have an even-larger-than-usual quantity of the blown-out innards of all the eggs we've dyed with food-safe dyes.1
So, we're talking whole eggs, not fully scrambled, but not exactly in a separatable condition, either, and with the occasional streak of purple or pink.2
At this point, we're all deathly sick of scrambled eggs and omelets. We've even gotten tired of the Hungarian harbringer of spring, tojásos nokedli, which is basically spätzle with a scrambled-egg sauce.
What other types of things could we look into cooking that would most efficiently use up all these eggs? By "efficient", I mean things that don't require a whole lot of other ingredients. Obviously, I've eliminated the most efficient use, i.e. just cook the eggs (=scrambled eggs), but there's got to be other things we could do.
1 We try to stick to food-safe dyes around kids, because they're not terribly good at not sticking their hands straight in the dye, and from thence in their mouth.
2 e.g. if an egg was accidentally left in the dye overnight, which never happens, no sir, not here, never. :)