Directions: |
Directions:Bring a large pot of water to a boil (appx. 2/3 full)
While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized) freezer bag and add water. Note: I use Ziploc freezer bags.
Seal and shake, smash, squish the bag - whatever you can to get those eggs really beaten up.
Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly.
Mix the ingredients around a little bit to get an even distribution.
Place bags (up to 6) in the boiling water and cook for 13 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes).
ALSO, cooking times vary depending on elevation - check your eggs every few minutes. Once they are no longer runny and feel like they are set, they are ready!
Make sure the tops of the bag don't hang out over the edge of the pot, especially if you are doing it over a fire.
You can clip the bags together with a clothespin and draping over a skewer placed across the pot to keep them from falling over the sides.
Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate.
Top with any additional toppings and enjoy! |
Personal
Notes: |
Personal
Notes: Omelette in a Bag is ideal for camping, family reunions, or at home. Everyone can customize their own omelette with their favorite ingredients. The best part is the easy clean-up!
Denver Omelette – ham, bacon, bell peppers, onions, cheese.
Western Omelette – ham, onion, green pepper, cheese.
Mediterranean Omelette – spinach, feta cheese, olives, red onion, garlic.
Southwest Omelette – bacon, tomato, avocado, Monterey Jack cheese, salsa, sour cream.
Steak Omelette – sliced steak, mushrooms, onions, green pepper, tomatoes.
Veggie Omelette – bell peppers, onion, mushrooms, baby spinach leaves, tomato, avocado, cheese.
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