BSIA RECIPES

ZIPLOC Omelets

Serving Size:  One per bag, 6-8 per pot

Cooking Time:  13 minutes

Ingredients:

• 2 Eggs per bag (or serving size)
• Dice cooked ham, cook sausage, dice red, yellow and green peppers, crumble cooked bacon, dice onions, dice tomato’s, etc. and set aside in small serving bowls.
• Choice of grated cheeses set aside in small serving bowls.
• Preheated salsa and set aside in a serving bowl with salt and pepper shakers.

 

Preparation:

• Place large pot of water on stove and bring to a rolling boil.
• Crack 2 eggs (larger, extra-large or jumbo) into a paper cup and stir to mix. One cup of two eggs for each guest.
• Place the ingredients for omelets in a cluster on counter with serving spoons.
• Have each guest write their name on a quart-size ZIPLOC FREEZER BAG with a permanent marker.
• Have each guest place 2 eggs into their Ziploc bag and add ingredients of choice to complete their omelet and shake to blend.
• Press bag to remove all air and zip up bag to seal.
• Place the Ziploc bags into rolling, boiling water for exactly 13 minutes.  You can usually cook 6-8 omelet bags in a large pot.  For more, add a second pot of boiling water.
• Remove bags from boiling water with care.  Cut bag across with scissors  half way down (parallel with closure) and roll omelet on to plate.
• Allow each guest to sprinkle with cheese(s) of their choice, warm salsa and salt and pepper as desired.

 

Serve with fresh fruit, coffee cake, country ham or other breakfast items of choice.          

Note:  Can be made the night before and refrigerated for a quick 13 minute breakfast.

Submitted by: George Guttschalk