Ingredients

The following ingredients have 1 Servings
  • 2 eggs
  • 1 Tbsp water
  • 1 Tbsp cheese (shredded)
  • 1 Tbsp ham (diced)
  • bacon (cooked & chopped)
  • sausage (cooked & crumbled)
  • tomato (diced)
  • bell peppers (diced)
  • onion (chopped)
  • mushroom (sliced)
  • whatever other toppings you like
  • Salt & pepper
  • Sour cream
  • salsa
  • avocado
  • guacamole
  • any additional topping ingredients you like

Instruction

  • 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) 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). 
  • ALSO, cooking times vary depending on elevation - check your eggs every few minutes.  Once they are no longer runny and feel like they are set, they are ready!
  • 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. 
  • One of our readers suggested clipping the bags together with a clothespin and draping over a skewer or stick placed across the pot to keep them from falling over the sides-- a great idea!
  • Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. 
  • Top with any additional toppings and enjoy!