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Tuesday, July 29, 2014

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Omelet in a Bag

Omelet in a Bag

Looking for a convenient a.m. offering that can be prepared just about anywhere? This omelet in a bag is everything it's cracked up to be. It's no yolk -- you're going to love this clever concoction.

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At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Occasions
Serves
1
Ingredients

    2 eggs

    2 slices ham, chopped
    1/2 cup shredded Cheddar cheese
    1 tbsp. chopped onion
    1 tbsp. chopped green bell pepper
    1 tbsp. chunky salsa 

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 and salsa. 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.

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