ZIPLOC OMELET

Pam Williams

Have each guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as shredded cheeses, diced ham, chopped onion, green pepper or tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shakes it. Get the air out of the bag before you zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6 to 8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. You can prepare the bags the night before and refrigerate, then boil while you’re getting ready in the morning. Print Recipe