Recipes for a Crowd

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.