Saturday, February 8, 2014

Omelette in a Bag

Omelettes are delicious but I hate cooking them. I'm really awful at it. But eggs with tomatoes, mushrooms, avocados, cheese, ham, bacon….the list gets longer and I get happier. This is an awesome way of doing it. Super simple, everyone can make their own at the same time, and it's a great way of making them while camping!
Omelette in a Bag - how to
Photo Credit to Favorite Family Recipes

Omelette in a Bag
2 eggs {Yes, two eggs is enough for one omelette}
1 Tbsp. water

additional ingredients (to your liking):
cheese, shredded
ham, diced
bacon, cooked & chopped
sausage, cooked & crumbled
tomato, diced
bell peppers, diced
onion, chopped
mushroom, sliced
(whatever other toppings you like)

Optional Toppings:
Salt & pepper
Sour cream
(any additional topping ingredients you like)

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.. preferably gallon-size) freezer bag and add water.
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. Smoosh 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). 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 don't want the plastic to melt.
Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. 

Recipe Source: Favorite Family Recipes

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