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| From:  DonWhie (Original Message) | Sent: 6/14/2008 4:26 PM |
I don't think I've posted this here B4...(if so, sorry....but, I'll have you know I've EARNED all my senior moments the right way,  stress & raising 4 teenagers at once  , LOL).
This also works great for a quick family weekend breakfast when you're pressed for time, when you have stay-over guests besides for camping/canoing trips.
It's a quick-n-easy breakfast at home, since you don't have to "stand over the stove" while it's cooking, just set a timer or keep an eye on the clock AND it's a quick clean-up.
These can be put together the night before if you know the next morning is gonna' be busy (or before you leave on a camping/hiking trip) & kept in the 'fridge/cooler--make sure they're sealed WELL & positioned in the 'fridge/cooler so's not to flop around & leak).
Also, you don't have to make anyone wait to cook their "special" omelet one at a time, since you can make up the ingredients separately, just write their name on a quart-size Ziploc freezer bag with permanent marker.
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Ziploc omelet
Crack 1 or 2 eggs (large or extra-large) into the bag (not more than 2), "squish" & shake-well to combine them. You can put in a little milk or water if you like (but not too much) to "lighten/fluff" up the omelet's finished texture.
You can put in variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, spices, etc., whatever each person likes .
Shake some more. Make sure to get the air out of the bag and zip it up.
To cook, place the bags into rolling, boiling water for 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily (cutting the bag prevents the omelet from catching on the "zip"). |
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