How to Make An Omelet in a Bag

Ingredients

• 2 large Eggs (cracked directly into the freezer bag)
• 2 slices Ham (chopped)
• 0.5 cup Cheddar Cheese (shredded)
• 1 tablespoon Onion (chopped (white or yellow))
• 1 tablespoon Green Bell Pepper (chopped)
• 2 tablespoons Tomato (chopped and seeded)
• 2 tablespoons Mushrooms (sliced)
• 1 tablespoon Chunky Salsa (store‑bought or homemade)

Instructions

1. Prepare Fillings

   Chop the ham, shred the cheddar cheese, dice the onion and green bell pepper, seed and chop the tomato, slice the mushrooms, and set the salsa aside.

   Time: PT5M

2. Add and Beat Eggs

   Crack two large eggs into a large resealable freezer bag. Press out most of the air, seal the bag, and shake or squeeze vigorously until the eggs are well beaten.

   Time: PT2M

3. Add Fillings and Mix

   Open the bag, add the chopped ham, shredded cheese, onion, green bell pepper, tomato, mushrooms, and salsa. Reseal, squeeze out excess air, and gently turn the bag to incorporate all ingredients evenly.

   Time: PT3M

4. Cook Omelet in Boiling Water

   Bring a large pot of water to a rolling boil. Lower the sealed bag into the water, ensuring it is fully submerged. Cook for 13 minutes. If the fillings release a lot of liquid, extend cooking by 2‑3 minutes and drain any excess before removing the bag.

   Time: PT13M

   Temperature: Boiling

5. Finish and Serve

   Carefully open the bag, tilt it over a plate, and roll the cooked omelet onto the plate. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

14g

Carbohydrates

5g

Fat

18g

Fiber

1g