Omelets for Brunch
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- eggs, beaten
- 16 oz
- sausage, cooked, drained
- 1 1/2 c
- grated cheese
- large onion, diced
- green bell pepper, diced
- mushrooms, cleaned, diced
- quart size freezer bags
THIS RECIPE WILL MAKE 6 OMELETS
1Have ready on the stove top, one or two large pans of boiling water. The omelets will be ladeled into the bags, sealed and boiled until done.
2Beat the eggs with a little bit of milk or water (about 1/2 cup for this recipe). Set aside.
3In non-stick skillet, saute the vegetables until tender. Set aside. Brown the sausage, set aside.
4Each person gets their own quart size storage bag. We used a permanent marker to put the name of each person on the bag. Use Freezer bags only, they are thick and will take the boiling better. Add about 1/2 cup of the egg mixture per bag for a two-egg omelet.
5Have your guests choose from the ingredients above and add 1-2 tablespoons of each to their bag along with a little cheese. You can mix and match your ingredients, making a variety for your guests to choose from.
6Seal the bag, pressing out all of the air. Drop the bag into boiling water. It takes about 12-15 minutes for the omelet to cook. We did three in each pan of boiling water. Six cooked in this 12-15 minutes.
7Have your plate ready, remove bag from water, avoid steam, open and release onto your plate. Add cheese on top. The result is a moist, tender, fluffy omelet, perfectly cooked! Enjoy!