Recipes for a Crowd

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.