Portion Size: 1 Omelet (1/2 c.)

Ingredients: Yields: 8 servings

Ingredients Notes: 
12 Eggs (Can use egg substitute. Pasteurized Egg recommended)
2 Tablespoons olive oil 
1 Cup milk
Salt and pepper to taste
Optional items can be added:  sautéed diced onions; ground cooked lowfat breakfast sausage;  reduced fat shredded cheese; diced tomatoes;  basil; sour cream with chives; bacon bits; sautéed mushrooms; diced bell pepper; diced ham; chopped parsley; sautéed spinach; sauteed kale; sliced olives; slice green onionsBe sure to bring all foods to proper temperatures and hold dairy products below 41 ° F. 
For gluten free (GF): Use GF sausage. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Heat olive oil over low heat in a skillet.
2Beat eggs, milk, salt, and pepper in a bowl until the eggs are uniform in color.
3Add to skillet and cover skillet.
4Cook until somewhat firm.
5Add optional ingredients of choice.
6Loosen edges with a spatula.
7Flip one third of the egg toward the center and then flip the opposite over this.Cook until internal  end temperature is 160 ° degrees F.
8Turn-over and cook for a few seconds. Serve hot.

Jacqueline Larson M.S., R.D.N. and Associates