wilkes

There used to be a recipe on here for an omelet in a bag. You boiled it in a plastic sandwich bag. It was so good and easy. Let me see if I saved it in my yahoo notepad.

I couldn't find the one on gowilkes but her is a link to what I am talking about. I will also add a recipe link.

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Omelet in a Bag
SUBMITTED BY: maryann PHOTO BY: Cooking for 3

"Great for holidays when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake."



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PREP TIME
15 Min

COOK TIME
13 Min

READY IN
28 Min

SERVINGS & SCALING

Original recipe yield: 1 omelet

US
METRIC

About scaling and conversions

INGREDIENTS

2 eggs
2 slices ham, chopped (optional)
1/2 cup shredded Cheddar cheese
1 tablespoon chopped onion (optional)
1 tablespoon chopped green bell pepper (optional)
2 tablespoons chopped fresh tomato (optional)
1 tablespoon chunky salsa (optional)
2 fresh mushrooms, sliced (optional)



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DIRECTIONS

Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

Ingredients
3 large eggs
1 tbsp buttermilk
1 tbsp water
dash salt
dash pepper
1/4 cup diced green peppers
1/4 cup diced tomatoes
1/4 cup diced sweet onion (or scallions)
1 or 2 slices American or cheddar cheese (reserve 1 slice)
2 tbsp sour cream
1/4 cup diced ham
Pam spray
1 tbsp (or more, if necessary) butter or margarine

Lightly spray non-stick pan
place butter/margarine in pan
Heat until bubbly but not brown

Mix eggs, salt, pepper, buttermilk, water
Add mixture to heated pan (on medium high)
let egg mixture set until curling on edges.
Swirl around pan and move gently from sides to allow liquid egg to touch bottom of pan and begin setting

Place 1 slice cheese on 1/2 of egg mixture
rapidly add onions, peppers, tomatoes, sour cream, and ham onto cheese section of omelet. This will cover 1/2 of egg mixture
Fold side with just egg over vegetable mixture. Let set for a few seconds.

Slide out onto microwave proof plate. Place reserved cheese slice onto
omelet. (If you like, you can put a tablespoon of picante or salsa on the cheese surface.)

Place in microwave for 1 minute (depends on your wattage. Mine is 1200 watts.)

Remove from microwave and plate this on 1 or 2 plates. This is enough for 2 at our home.

Serve immediately.

(The reason I use buttermilk is for the additional rising and fluffiness that it adds to the omelet.)

If I don't feel like ham I vary the ingredients by adding either diced, cooked chicken, dried beef, cooked drained pork sausage, or uncooked Junior Johnson brand diced country ham.)

I've made thousands of these as Denver, Taos, Carolina, Midwest, or Colorado omelets before I retired from the restaurant business.

A lot of my customers also wanted "redi-shred uncooked hash-brown potatoes with the peppers and onions. Frankly, the potatoes were just too much sugar for a nickle as far as my personal likes go; however, the customer is always "right."

flip

i kno how to make an omlet in ten seconds
first you turn the stove on hi
then you crack 2 eggs and mix them with a little water
put a little butter in the NON-STICK pan let it stop bubbling and foaming
then add the eggs into the pan
let a big bubble form in the center
then start making big circles with the pan by holding the pan with two hands
then when the eggs have all collected together {no strays}
start jerking the pan torwards you until the omlet folds 50-50
put on plate and enjoy

i need some omelet ideas, something quick and easy (microwave if possible)