Portion Size: 1/4 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 Eggs	May use egg substitute. Pasteurized Eggs recommended.
1 Tablespoons margarine or oil
1/2 Cup nonfat milk
Salt and pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat margarine or 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 heat through, increase the heat somewhat and with a spoon shove the eggs about gently but with accelerating speed, turning with them if necessary, until they have thickened but are still soft	Cook until internal end temperature is 160 ° degrees F.
4	Optional items can be added; sautéed diced onions; ground mace; low fat shredded cheese; chopped, peeled, seeded, sautéed tomatoes flavored with basil; light sour cream with chives; bacon bits; sautéed mushrooms	Be sure to hold dairy below 41 °F and to reheat scrambled egg fillings to 165 ° F