Boiled Omelets Recipes

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CAMPING MADE EASY: BOIL-IN-BAG OMELET

This is the way we have been making omelets for years when we go up north to our little cabin (with no electricity). (Please read step #6 for some options). This is so versatile that everyone can get breakfast their own way. Use whatever your hearts desire in each omelet. I usually set up an "Omelet Bar" (diced, ground or shredded, multiple choice items), and everyone grabs what ever they want. We mark each bag going into the pot with the initials of each person. So much fun. This works great over a campfire (if you have a way to put a pan over it to boil), or you can use your stove-top. My ingredient list is only approx. I never really measure, we just grab and mix. Have fun with this. Our grand-kids love this. (To all the "worry warts" out there about boiling food in plastic, please do not post a review unless you've actually made these). Everyone else, enjoy.

Provided by rosie316

Categories     Breakfast

Time 15m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 6



Camping Made Easy: Boil-In-Bag Omelet image

Steps:

  • Boil a large stock pot of water.
  • Mix the eggs & the 1 teaspoon of water in a quart size Zip Lock heavy duty (freezer type) baggie (to scramble) and smoosh it quite a bit.
  • Add in the desired choice & amount of cheese, pre-cooked meat & veggies to the baggie. Seal (zip) the top (removing as much air as possible) and mix everything by squishing the bag. Be sure to season to your liking (salt, pepper, oregano, chili flakes etc. ) before sealing the baggie.
  • Place each baggie (zipper side up) into the boiling water, and keep an eye on them. Reposition the baggies if they sit too long against the side of the pot. They usually cook in about 10 minutes to be done, but depending on how many you are cooking and the size of the pot, it may take a little longer or shorter. Just watch them is all you need to do.
  • Enjoy this fun & fantastic omelet.
  • Some suggestions: Make them spanish with salsa, cilantro and pre-cooked chorizo. Make them Italian with mozzarella, tomato and pepperoni. Chicken cordon Bleu with pre-cooked chicken, swiss and ham. The possibilities are endless!

2 eggs
1 teaspoon water (optional)
2 tablespoons cheese (shredded, your choice)
1 tablespoon onion (chopped, raw or sauteed)
1 tablespoon bell pepper (chopped, raw or sauteed)
1/4 cup meat (precooked & diced, chopped or ground, your choice.)

BOILED OMELETS

I love this recipe because it is so quick, easy, and no mess to clean up. It's especially good when you have several kids over for breakfast, you can make the ingredients the night before. They can make their own. They turn out perfect every time! Good for campers too.

Provided by MissKitty62656

Categories     Breakfast

Time 18m

Yield 2 omelets, 2 serving(s)

Number Of Ingredients 9



Boiled Omelets image

Steps:

  • Place eggs, milk, salt & pepper in ziplock bag. Zip shut and shake until well mixed.
  • Open ziplock bag and put in whatever you feel like having. There are any number of things that you can add to my personal favorite.
  • With a marker, write each person's name on the outside of the bag.
  • Bring a pot of water to boiling point on stove.
  • Drop bags in boiling water and boil for 13 minutes ONLY.
  • Remove from water with tongs.
  • Open bag and slide omelet onto plate.
  • Add toast and juice and you've got a hearty breakfast or brunch.

Nutrition Facts : Calories 274.1, Fat 18, SaturatedFat 8.2, Cholesterol 445.4, Sodium 429.4, Carbohydrate 7.7, Fiber 0.7, Sugar 2.2, Protein 19.8

2 quarts ziploc bags
4 eggs (or egg beaters)
4 sausage, links-cut up (or any left-over meat)
1/4 cup green pepper, chopped (to taste)
1/4 cup onion, chopped (to taste)
1/4 cup mushroom, chopped (to taste)
1/2 cup shredded cheese (to taste)
salt & pepper (to taste)
1/4 cup milk (to taste)

OMELET IN A BAG

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 1 omelet

Number Of Ingredients 9



Omelet in a Bag image

Steps:

  • Bring a large pot of water to a boil, then reduce to a simmer.
  • Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.
  • Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.

2 large eggs
2 tablespoons grated Cheddar
1 tablespoon diced green bell pepper
1 tablespoon diced tomato
1 1/2 teaspoons finely diced green onion
2 slices ham, chopped
2 mushrooms, sliced
Pinch of kosher salt and freshly ground black pepper
1/2 teaspoon chopped chives

EASY OMELET IN A BAG

Perfect for camping or fun family-style cooking. Pop in all ingredients in a baggie and boil. This recipe can be easily modified to suit the tastes of the consumer. Add salsa or hash browns. Fun for the whole family and is a great camping food since it doesn't require a frying pan. You can even use Egg Beaters® or other substitute.

Provided by Stephanie Dodson

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 1

Number Of Ingredients 10



Easy Omelet in a Bag image

Steps:

  • Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
  • Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 3.8 g, Cholesterol 473.7 mg, Fat 26.6 g, Fiber 0.8 g, Protein 27.6 g, SaturatedFat 10.2 g, Sodium 786.8 mg, Sugar 1.6 g

2 extra large eggs
2 tablespoons crumbled cooked bacon
2 tablespoons shredded Cheddar cheese
2 teaspoons diced onion
1 teaspoon diced bell pepper
1 teaspoon thinly sliced mushroom
½ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ teaspoon garlic powder
1 pinch salt to taste

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