Omelets
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 onions | Be sure to bring all foods to proper temperatures and hold dairy products below 41 ° F. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat olive oil over low heat in a skillet. | |
| 2 | Beat eggs, milk, salt, and pepper in a bowl until the eggs are uniform in color. | |
| 3 | Add to skillet and cover skillet. | |
| 4 | Cook until somewhat firm. | |
| 5 | Add optional ingredients of choice. | |
| 6 | Loosen edges with a spatula. | |
| 7 | Flip one third of the egg toward the center and then flip the opposite over this. | Cook until internal end temperature is 160 ° degrees F. |
| 8 | Turn-over and cook for a few seconds. Serve hot. |
Posted in Breakfast and Egg Recipes, Breakfast Entree
