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.