Recipes for a Crowd

1 Lightly spray griddle with non-stick cooking spray. Cook mushrooms until tender.
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 each individual omelet on 325 F. griddle.
4 Cook until bottom is golden brown. DO NOT STIR. When omelet is partially set, sprinkle about 1-1/2 tablespoon mushrooms
over eggs and continue cooking until eggs are set and well done. If necessary when cooking, lift cooked portion with spatula to let
uncooked mixture flow underneath. 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.