Thursday, February 27, 2014

Omelette's in a bag

2 or 3 eggs
1 Tbsp. water

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

1.Bring a large pot of water to a boil (appx. 2/3 full)
2.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. (I used a qt size for 2 egg and a gallon size for 3 eggs.)
3.Seal and shake, smash, squish the bag... whatever you can to get those eggs really beaten up.
4.Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smash the ingredients around a little bit to get an even distribution.

5.Place bags (up to 6) in the boiling water and cook for 13-15 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes).

6.Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. 

* I got this recipe from I loved these and so did the family the eggs came out so fluffy and I loved that you can make everyone's breakfast at the same time. I cooked my 2 egg omelette in a qt size bag for 15 min and I made a 3 egg in a gallon size bag for 17 min. I will for sure make all omelettes this way from now on. 

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