Omelet-in-a-bag
By Yankee Magazine|May 14 2005|
I got this recipe out of our daily newspaper in The Villages, Fl.
Yield
one omelet per bag
Ingredients
2 eggs (equivalent of egg beatters also works)
any fillings:shredded cheese, diced ham,onions, greenpeppers,diced tomatoes, olives, whatever you want
1 quart size freezzer ziplock bag.
large pot of rolling boiling water.
Instructions
Put 2 eggs, (more than 2 will not work) into bag. Shake (or sqeeze) till mixed.
Add ingredients of choice. and shake again till mixed.
get all the air out of the bag and zip closed.
Drop into rolling boiling water and cook for exactly 13 minutes.
Remove from water
Open bag and the omelet will roll out onto the plate.
This is very delicious and you won’t believe your eyes!
It is also a fun way if you have many guests. Six bags will fit a large pot. And you can write each persons name on the bag when you start. More than 6?, just have more pots of water.
I also have made this into a mexi-omelet by using jalepeno flavored cheese and adding salsa over the omelet once on my plate.
