INGREDIENTS:½ cup olive oil
4 lb., 8 oz. sweet bell pepper strips: red, yellow, and/or green
12 oz. Bermuda onion, cut into strips
1 lb., 8 oz. andouille or Italian sausage, cooked and sliced thin
1 lb., 8 oz. cooked small shrimp
1/3 cup chopped garlic
12 oz. canned condensed skimmed milk
1/3 cup Dijon or Creole mustard
2 tsp. ground cumin
2 tsp. crushed red pepper flakes
5 lb., 4 oz. (48 large) eggs
12 oz. water DIRECTIONS:In large non-stick skillet, heat oil. Add and sauté all bell peppers, onions, sausage, shrimp, and garlic, about 4 minutes.

Blend together condensed milk, mustard, cumin, and red pepper flakes. Stir into vegetable mixture, reduce heat. Cook and stir additional 3 to 4 minutes until liquid thickens slightly and volume is reduced by more than half. Remove from heat; cover and keep warm.

Beat together eggs and water for omelet. Keep refrigerated. For each omelet, ladle ½ cup (4 oz.) egg mixture into heated non-stick or spray-coated 8-inch omelet pan. Cook eggs omelet-style until firm throughout with no visible liquid egg remaining. Portion about one cup filling mixture into omelet, turn out onto plate. Serve immediately. NUTRITIONAL INFORMATION: SERVINGS:24 2-egg omelets From:Executive chef Rene Jacobus, Dayton Racquet Club, Dayton, Ohio PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD