Fill a large saucepan (half-way) with water, then bring water to a rolling boil. (I used a 3-quart saucepan.)
While waiting for the water to come to a boil, crack the 2 eggs into the quart size Ziploc Freezer Bag.
Seal the bag, and mush the eggs by squeezing the bag.
Open the bag, add the black pepper, then add the bacon, onion, green peppers, and the cheese. Mush the ingredients together.
Squeeze out as much of the air as you can, then seal the bag.
Place the bag into the pan of boiling water, and boil exactly for 14 minutes. (After 7 minutes of cooking, I turn the baggie over. I do this using a pair of tongs.)
Use tongs to remove the Ziploc bag from the boiling water, and place the bag onto a plate.
Unzip the bag, or use a pair of scissors, and carefully cut off the top of the bag.
Hold the two bottom corners of the baggie up over the plate, and let the omelet slide out onto the plate. Season the omelet with a bit of the salt, if desired.
*Note: You can substitute McCormick's Hot Shots! Black & Red Pepper Blend, or Lawry's Seasoned Pepper, for the black pepper.
*Additional note: You can use a variety of ingredients to make the omelets, such as: Canadian bacon, chopped ham or chopped pepperoni, other cheeses, also diced red, yellow, or orange bell peppers. Also, you can prepare 2 Ziploc Bag Omelets at the same time, but... by boiling them in a larger pot. (I used a 5-quart Dutch Oven.) Just be sure the pot you are using, is able to cook both baggies together, side-by-side.