Recipes for a Crowd

1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Sprinkle cheese, using about 1 cup per 1 quart of egg mixture, over
partially cooked eggs. Stir gently until cheese is melted and well blended. Cook slowly until firm or until there is no visible liquid
egg, stirring occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs. Hold
at 140 F. or higher.
Notes
1 OVEN METHOD: Using a 350 F. convection oven, bake 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5
minutes.

1 Prepare 1 recipe Spanish Sauce, Recipe No. O 005 01 for use in Step 6. CCP: Hold for service at 140 F. or higher.
2 Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
3 Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for individual omelets on 325 F. griddle.
4 Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with a spatula to permit uncooked
mixture to flow underneath. Continue cooking until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15
seconds, 155 F. for fresh shell eggs.
5 Fold omelet in half or into thirds, making a long oval shaped omelet.
6 Serve each omelet with 2 ounces of heated Spanish Sauce, Recipe No. O 005 01. CCP: Hold for service at 140 F. or higher.

1 Combine mushrooms, carrots, and zucchini. Add flour; toss lightly to coat vegetables.
2 Place egg substitute, ranch dressing, cheese, onions, dillweed, salt and pepper in mixer bowl. Using a wire whip, blend at low
speed 1 minute.
3 Add vegetable mixture; mix at low speed 1 minute or until blended.
4 Lightly spray each steam table pan with non-stick cooking spray. Pour 1 gallon of egg mixture in each lightly sprayed pan.
5 Using a convection oven, bake 45-55 minutes or until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
6 Cut pita pockets in half. Fill each half with 3/4 cup egg mixture. Serve 1 half pocket. CCP: Hold at 140 F. higher for service.

1 Combine whole table eggs and frozen egg whites. Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Cook slowly until firm or until there is no visible liquid egg, stir
occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 Using a 350 F. convection oven, bake 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5 minutes.

1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Dice ham. Add diced ham, about 1 cup per 1 quart of egg mix, over
partially cooked eggs. Stir well. Cook slowly until firm or until there is no visible liquid egg, stirring occasionally. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs. Hold at 140 F. or higher.
Notes
1 Using a 350 F. convection oven, bake 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5 minutes.

1 Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
2 Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on 325 F. griddle.
3 Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift with a spatula to permit uncooked mixture to flow
underneath. Sprinkle 2 tablespoons tomatoes over eggs when partially set. Continue cooking until eggs are set. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
4 Fold omelet in half or into thirds making a long, oval shaped omelet. CCP: Hold for service at 140 F. or higher.

1 Lightly spray griddle with non-stick cooking spray. Cook onions and peppers until tender.
2 Chop or grind ham. Combine cooked onions and peppers with chopped ham; mix thoroughly.
3 Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
4 Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on griddle.
5 Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with a spatula to permit uncooked
mixture to flow underneath. Sprinkle about 3 tablespoons onion/pepper/ham mixture over eggs when partially set. Continue
cooking until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
6 Fold omelet in half or into thirds making a long, oval shaped omelet. CCP: Hold for service at 140 F. or higher.

1 Lightly spray griddle with non-stick cooking spray. Cook onions until tender.
2 Place thawed eggs in a mixer bowl. Using wire whip, beat just enough to thoroughly blend.
3 Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on 325 F. griddle.
4 Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with a spatula to permit uncooked
portion to flow underneath. Sprinkle 1 tablespoon onions over eggs when partially set. Continue cooking until eggs are set and
well done. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
5 Fold omelet in half or into thirds making a long oval shaped omelet. CCP: Hold for service at 140 F. or higher.

1 Thaw eggs and egg whites; place eggs in mixer bowl. Using wire whip beat just enough to thoroughly blend yolks and whites.
2 Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for individual omelets on 325 F. griddle.
3 Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with a spatula to permit uncooked
mixture to flow underneath. Continue cooking until eggs are set and well done. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds, 155 F. for fresh shell eggs.
4 Fold omelet in half or into thirds making a long oval shaped omelet. CCP: Hold for service at 140 F. or higher.

1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Cook slowly until firm, until there is no visible liquid egg, stirring
occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs. Hold for service
at 140 F. or higher.
Notes
1 OVEN METHOD: Using a convection oven, bake at 350 F. 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5
minutes.