Recipes for a Crowd

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.