Omelet In A Bag Recipe – French Special
Say goodbye to pans and spatulas with this delightful omelet in a bag method—think zip-lock omelet cooked right in boiling water for a truly mess-free breakfast. Perfect for camping breakfast or quick mornings, each omelet can be filled with custom fillings to suit every whim—making it easy, fun, and totally portable.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Omelet In A Bag Ingredients:
- 2 large eggs
- 2 tablespoons grated Cheddar cheese
- 1 tablespoon diced green bell pepper
- 1 tablespoon diced tomato
- 1 1/2 teaspoons finely diced green onion
- 2 slices of ham, chopped
- 2 mushrooms, sliced
- Pinch of kosher salt and freshly ground black pepper
- 1/2 teaspoon chopped chives
How To Make Omelet In A Bag
Bring a large pot of water to a boil, then reduce it to a simmer.
Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag. Seal the bag and gently squeeze to scramble the eggs. Add the cheese, green bell pepper, tomato, green onion, ham, mushrooms, salt, and pepper. Shake the bag to mix everything together thoroughly. Remove any excess air from the bag and seal it tightly.
Place the sealed bag in the simmering water and cook until the omelet mixture is set, approximately 15 minutes. Use tongs to carefully remove the bag from the water. Open the bag, carefully roll the omelet out onto a plate, and garnish with chopped chives before serving.
Recipe Notes:
Cooking Time: Boil for about 13 minutes—most freezer bags yield perfectly set omelets within this time.
Bag Safety: Use BPA-free freezer bags and press out air before sealing to prevent floating and ensure even cooking.
Ingredient Prep: Pre-cook any meats and chop veggies finely so they cook through fully in the boiling water.
Serving Tips: Slide the omelet onto a plate easily by gently squeezing the bag. Serve with toast, fresh fruit, or a drizzle of hot sauce for extra flair.
