ziploc omelets

Ziploc Omelets

How can you make breakfast for a horde of hungry mouths in your one-butt kitchen?  Ziploc omelets, that’s how! This meal is fun to make when it’s just the two of you or when the whole family gets together for breakfast or brunch.

This is a great breakfast to make when dry camping (without water hookups). To make it even easier at the campground, I dice the vegetables and cook the breakfast meats, like bacon or sausage, at home in my two-butt kitchen.

Whether your group has gathered around the campfire or your kitchen table, you’ll appreciate the easy cleanup.  People get exactly what they want, and everyone’s omelet is done at the same time.  The special bonus is the laughter and camaraderie as everyone fills the bags.

You can usually cook about six omelets in a large pot. If your horde has more than six hungry mouths, boil another pot of water or cook in shifts.

Active time: 30 minutes

Total time: 45 minutes

Specialized Kitchen Utensils

  • Quart-sized Ziploc freezer bag — freezer bags won’t melt
  • Permanent marker
  • 4-quart saucepan

Serves 2 to 6

Ingredients 

  • 2 large or extra-large eggs per person
  • diced or sliced vegetables: tomatoes, onions, bell peppers, mushrooms, asparagus, and/or spinach
  • meats: crumbled cooked bacon or sausage, diced ham, chicken, turkey, or smoked salmon
  • fresh herbs: basil, tarragon, parsley, chives, or marjoram
  • shredded cheeses: cheddar, jack or Swiss (add after cooking)

Directions

Bring a large pan of water to a rapid boil. This works well on any cooktop, including a Coleman stove on a picnic table.

Have each person write his or her name or initials — or draw a picture, any unique identifier will do — on quart-size Ziploc freezer bags with permanent marker.

Crack 2 eggs into each Ziploc bag.  (The omelets will all be done at the same time if everyone uses 2 eggs.) Zip the bags, then squeeze the eggs to mix. Each person adds the prepared ingredients of choice to his or her bag.  Squeeze the bag from the bottom to mix. Make sure to get the air out of the bag and tightly seal it.

If you want to use cheese, add it as a garnish after cooking.  Cheese will make the omelet stick to the bag. Another option is to spray the inside of the Ziploc bag with Pam.  Then you can add the cheese to the egg mixture.

Place the bags into the boiling water for 10 to 15 minutes. Use tongs to squeeze the omelets to test for doneness. Open the bags and the omelets will slide out easily.

Jim Zalmanek, Kurt Ostrow, Sumner Schachter, Michele Diamond, and Louise Ostrow have selected what they want in their two-egg omelets. Now it’s time to drop the baggies into boiling water.
Louise tends the omelets while rafters float down the river.

 

 

 

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