Grand Prize Winner of the Taste of the South Recipe Competition which was judged by the critically acclaimed, bestselling Southern food experts, the Lee Brothers. NowPublic.Com Food Editor. Passionate foodie.
In keeping with the theme of labor saving (but surprisingly sumptuous) breakfasts that we discussed here yesterday, I’d like to take a moment and cast a vote for Ziplock Omelets, also known as omelets in a bag.
Long popular with RVers, campers, backpackers, and college students, the Ziplock omelette method allows you to make light fluffy omelettes with a minimum of mess and a maximum of versatility using just about any additional ingredients you prefer (cheese, mushrooms, spinach, onions, diced pepperoni, etc.).
Best of all, unlike traditional omelette preparation, it takes more or less the same time to make 1 Ziplock omelette…or 50!
Additionally, since you are making the omelettes in resealable plastic bags (which function similarly to boil-in bags), post-meal cleanup is easy since you only use a few dishes no matter how many omelettes you make.
As the folks at MerrysKitchen.Com state when sharing their method for making Ziplock omelettes for large groups:
“First, have each person crack 2-3 large eggs into a quart size freezer bag. (it’s best to use a name brand.) Next, have them add whatever ‘omelet goodies’ they want to their bag… bacon, cheese, green pepper, ham, sausage, mushrooms, ect. and choice of seasonings.
Have everyone write their name on their bag, with a ‘Sharpie’ marker. Boil 6-8 bags at a time, in a large pot of rapidly boiling water, for 13 minutes.”
The staff at Lifehacker.Com tested the omelette in a bag theory with a version of the recipe that serves one here.
Here’s a nice Youtube video we found that shows just how easy making these can be:
September 4th, 2008 at 5:41 am
This is my sort of breakfast! So easy!