Omelet in a Bag
Description
This is a great way to make breakfast if you are having a lot of overnight guests, go camping, or even to save time on those busy weekday mornings. Cut all of the ingredients the night before so they are ready to just throw into the bags. The best thing i
Ingredients
2 eggs
2 slices ham, chopped or crumbled bacon or sausage
1/2 c. shredded Cheddar cheese
1 T. chopped onion
1 T. chopped green bell pepper
2 T. chopped fresh tomato
1 T. chunky salsa
2 fresh mushrooms, sliced
Directions
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Add water to a large pot; bring water to a boil.
While the water is heating up, crack the eggs into a large resealable freezer bag.* Press out most of the air; seal. Shake or squeeze to beat the eggs. Open the bag; add desired ingredients like ham, cheese, onion, green pepper, tomato, salsa and mushrooms. Squeeze out as much of the air as you can; seal the bag.
Place the bag into the boiling water; cook bag for exactly 13 minutes. Carefully remove bag from water with tongs.
Open the bag; let the omelet roll out onto a plate. The omelet should roll out easily.
Serve.
1 serving.
*Use only heavy-duty quart-size freezer bags. Cheaper bags will open up and ruin the omelet.
**You can place up to 8 bags at a time into the boiling water at one time if the pot is large enough.