Ziploc Omelets

These are so good, and simple to make, that you will find yourself in ‘omelet burnout’ before you know it (as a friend of mine can attest). You have been warned.

Ingredients:

Ziploc Bags (Quart size freezer bag suggested)
2 Lg or Extra Lg Eggs (per serving)
Cheese
Ham
Onion
Green Pepper
Tomato
Hash Browns
Salsa
Seasoning (salt, pepper, etc.)

Directions:
(If you have a group then write the person’s name on a Ziploc bag with a permanent marker)

Crack 2 eggs into a bag (I also added my salt, pepper, and seasoning) and shake to combine

Put your ingredients into the bag and mix it up

Get all the air out of the bag and zip it up

Place the bags into rolling, boiling water for exactly 13 minutes

Once you have finished cooking them just open the bags and the omelets will roll out easily.

A couple of notes:

*Be sure to not put more than 2 eggs in a bag. More eggs changes the cooking time and I ran into consistency issues with 3+ eggs.

*I didn’t see a gain by scrambling my eggs in a bowl compared to shaking them in a bag. Basically, I just wound up with a dish to clean so I’ll stick to ‘bag only’ for now.

*While a quart size freezer bag was used in the original recipe, but I used some large sandwich bags and mine were fine.

*The original recipe didn’t call for any seasoning (salt, pepper, etc.). I season my eggs before cooking because it tastes better to me than after cooking.

~ by Preston on September 15, 2009.