Ziploc Bag Omelet
Cindi M Bauer
1-qt. sizeziploc freezer bag
A sprinkle(or two) of black pepper (see *note)
1-1/2 to 2slices of bacon, cooked & crumbled (see *note)
1tablespoon diced onion
1tablespoon diced green bell peppers
2-3tablespoons shredded sharp cheddar cheese
How to Make Ziploc Bag Omelet
- 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.