"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Omelet in a Baggie Recipe

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This recipe for Omelet in a Baggie, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Kucera
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For each person, You will need:
2 eggs
1 Quart size ziploc bag

And then choose any of the following:

chopped ham
bacon crumbles
shredded cheese
chopped onion
chopped green onion
chopped green pepper
mushrooms
chopped tomatoes
chopped broccoli

Directions:
Directions:
Start a big pot of water boiling, like a stockpot or a big saucepan. Each person should write their name on their bag(s) with permanent marker. Crack 2 eggs into a bowl and then dump them into the bag. Seal the bag well and smoosh the eggs around or gently shake the bag to mix them up.
Open the bag and add spoonfuls of the other ingredients you would like.
Squeeze out the air and reseal the bag.
Toss the bags in the pot of boiling water and cook for 13-15 minutes. Carefully remove the bags when done, and cut off the tops with a scissors.
The omelet should slide right out onto your plate.
Add salt and pepper as desired.

Number Of Servings:
Number Of Servings:
As many as desired
Preparation Time:
Preparation Time:
30 minutes.
Personal Notes:
Personal Notes:
Great for camping or get-togethers with friends.

 

 

 

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