Food Blog of the Week takes a break (and breaks some eggs)

This Mama has severely overextended herself this week with writing assignments, Usborne Books recruiting, and charter school matters. So no Food Blog of the Week today. Instead, I offer up a recipe for Omelet in a Bag, which was emailed to me by two friends last week.

Omelet in a Bag

Use quart size Ziploc freezer bag.
Have guests write their name on bag with permanent marker.
Boil pot of water.
Crack 2 eggs (no more) into bag, shake to combine them.
Add ingredients such as: ham, onion, green pepper, tomato, hash browns, salsa, etc.
Get air out of bag, zip up and shake.
Place bag in rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot.
Open the bag and the omelet will roll out easily.

I think it’s a great way to cook up omelets when you’re camping (no frying pan to wash), or when you have a bunch of people over for breakfast and want to serve them all at the same time.

It’s also a handy idea for making quick eggs in the morning. Just prepare your ingredients (except eggs) the night before and place them in the bag. Refrigerator overnight and in the morning add the eggs and cook.

Mr. Breakfast has a warning about melting Ziploc bags
Chuckwagon Diner recommends 10 minutes of cooking time
Lifehacker analyzes the recipe step-by-step (good pictures, too)
Men in Aprons’ omelet looked so good I had to share the picture (above). Alas, it wasn’t Adam who cooked it. Instead see his attempt and tips.

Thanks for your patience. Food Blog of the Week will return next week.