Here’s a quick and easy way to make omelets that’s ideal for camping or cooking for a crowd. This method ensures perfectly prepared omelets that are custom to each individual and fun to make.
For ingredients, include all that you’d normally include in an omelet, quart-size freezer bags, and a Sharpie or other permanent marker.
Have all your omelet ingredients pre-cut and displayed so that each omelet maker can easily choose the ingredients they want to include in their omelet.
Have each individual write their name on a baggie with the permanent marker. You may choose to prepare the egg mixture in a large bowl for everyone to ladle out a scoop of egg with milk, or just have each person crack 2 large or extra-large size eggs into their baggie along with a dollop of milk then shake to combine the ingredients. Next, add the desired ingredients into the omelet baggie, such as cheese, meat (i.e.: ham, bacon, sausage, chorizo), onion, bell peppers, salsa, etc. Once all the ingredients have been included in the bag with the egg mixture, zip lock the bag and shake it. Unzip it and press out as much air from the baggie as possible. Place the bags into a large pot of boiling water taking care to not allow the sides of the bags to touch the pot above the water level as bags may melt. A large pot will typically accommodate 6 to 8 baggies. Boil for approximately 15 to 20 minutes. The time may vary depending on the altitude and volume in the bag. For example, if you make a 3 egg omelet or include a ton of ingredients, your omelet will likely require more cooking time. To check the readiness, by pull the bag out of the water with tongs and poke it. If there is still a lot of liquid, allow the bag to boil longer. You can not overcook the omelets so err on the side of more boiling time. When ready, simply open the bag and the omelet will easily roll out onto your plate. Enjoy with fresh fruit or coffee cake, and then, since you have little to no clean up, you can go take a hike.
Recipe by Milo, Janet and Sue
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