This is a recipe that I got from Kevin's Aunt Donnette when we have been camping with them. It is super easy to do while camping if you have a camp stove to boil water on, and it's also a fun one to do at home, and simplifies the time it takes to make the omelets. When we have done this before the kids enjoy helping to squish the eggs, and put their own ingredients in their bags, the bigger kids can help cut things up. You can also prepare all of the ingredients before leaving for your camping trip, or the night before if you are at home. Love this easy recipe, and I hope you enjoy it as well.
- ham cut into bite size pieces (optional)
- bacon or sausage cooked and crumbled (optional)
- shredded Cheddar cheese
- chopped white or green onion (optional)
- chopped green bell pepper (optional)
- chopped fresh tomato (optional)
- chunky salsa (optional)
- fresh mushrooms, sliced (optional)
- Crack 2 eggs into a quart size ziplock freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the meat, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag, squish to mix all ingredients together.
- Bring a large pot of water to a boil. Be sure to write the names on the bags so you can tell them apart. 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.