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With an Omelet in the Bag - Breakfast is a Breeze

A few years ago a new wave cooking technique was being touted by the hip chefs;  sous-vide involved sealing meat or fish, with seasoning in a vacuum-sealed bag and ‘poaching’ in a water bath.  We can’t speak to the hipness of this reader inspired recipe but we can vouch for the fun, health and nutrition content.  Perfect for a late breakfast, omelets in a bag would also make a great lunch party potluck concept and, getting the conversation flowing would be no problem. Chris Wallace wrote that she found the original recipe in a Sunset Magazine many years ago so we wish to credit that source.

Omelets in a Bag

For each omelet you need 2 eggs and a 1-quart size zip lock freezer bag…a regular bag will not work. It has to be a freezer bag.

For eight omelets we had approximately ¾ a cup of each of the following. (Leftovers went into the soup pot)

  • Finely diced green and red onion
  • Finely diced sweet red pepper
  • Sliced mushrooms
  • Chopped broccoli florets
  • ½ inch lengths of asparagus (we blanched the asparagus in boiling water for 3 minutes)
  • Chopped tomatoes

1 cup of each of the following

  • Chopped smoked ham
  • Chopped pre-cooked turkey sausage
  • Chopped pre-cooked bacon
  • Grated cheese (we used a pre-packed grated mix of Italian cheeses)

Omelet Preparation:
Line up the prepared vegetables and meat and cheese options

Method:  start a large pot of water to boil on the stovetop.
In permanent ink write the name of each guest on one of the zip lock bags.

omelet in the bag
  • Each guest takes his/her bag and cracks into it, two eggs. (You may want to help children by holding the bag open for them while they crack and drop in the egg.)

  • Close the bag and gently “massage” the eggs to mix them.

  • Move along the counter and add a selection of any or all of the fillings to the bag.

  • Gently squeeze the air from the bag and seal it closed.  You might want to check that children have completely sealed their bags.

  • Based on the size of the water pot drop the bags into the boiling water…don’t crowd. (4 bags are the right fit for a 4-quart pot). Set the timer for exactly 13 minutes. Part way through the cooking use a long handled tongs to gently tip the contents of the bag from side to side. Do NOT turn the bags over.
omelet in the bag
  • Remove with tongs, open the bags and slide your perfect omelets onto a warmed plate.
omelet in the bag
We had  fun making these omelets and the children loved the whole concept. The eggs were cooked to perfection. Thus would be a great pot-luck idea with each guest bringing along a favorite vegetable , meat or cheese selection.

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