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Omelet in a Bag
Great for holidays, camping and all outdoors occasions! This dish will satisfy demanding eaters. Excellent served with fruit and coffee cake.
Ingredients
2 eggs
2 slices ham, chopped
1/2 cup shredded Cheddar cheese
1 tbsp. chopped onion
1 tbsp. chopped green bell pepper
2 tbsp. chopped fresh tomato
1 tbsp. chunky salsa
2 fresh mushrooms, sliced
2 slices ham, chopped
1/2 cup shredded Cheddar cheese
1 tbsp. chopped onion
1 tbsp. chopped green bell pepper
2 tbsp. chopped fresh tomato
1 tbsp. chunky salsa
2 fresh mushrooms, sliced
Methods/steps
Crack the 2 eggs into a large and heat resistant re-sealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the egg. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.
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