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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Omelet in a Bag Recipe

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This recipe for Omelet in a Bag, by , is from The Weber Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Kay Van Wey


2 eggs
2 slices ham, chopped (optional)
1/2 cup shredded cheddar cheese
1 Tbsp chopped onion (optional)
1 Tbsp chopped green bell pepper (optional)
2 Tbsp chopped fresh tomato (optional)
1 Tbsp chunky salsa (optional)
2 fresh mushrooms, sliced (optional)

1. Crack eggs into a resealable FREEZER ziplock bag. Press out most of the air and seal. Shake or squeeze to beat the eggs.
2. Open the bag and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can and seal the bag.
3. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes.
4. Open the bag, and let the omelet roll out onto a plate.




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