Ziploc Bag Omelet
1 quart size Ziploc Freezer Bag
2 large eggs
several dashes of black pepper (*See note)
1-1/2 to 2 slices of bacon, cooked and crumbled
1 tablespoon diced onion
1 tablespoon diced green bell peppers
2-3 tablespoons shredded sharp cheddar cheese
several dashes of salt
Fill a large saucepan (half-way) with water, then bring water to a rolling boil. (I used a 3-quart saucepan.)
While waiting for the water to come to a boil, crack the 2 eggs into the quart size Ziploc Freezer Bag.
Seal the bag, and mush the eggs by squeezing the bag.
Open the bag, add the black pepper, then add the bacon, onion, green peppers, and the cheese. Mush the ingredients together.
Squeeze out as much of the air as you can, then seal the bag.
Place the bag into the pan of boiling water, and boil exactly for 14 minutes. (After 7 minutes of cooking, I turn the baggie over. I do this using a pair of tongs.)
Use tongs to remove the Ziploc bag from the boiling water, and place the bag onto a plate.
Unzip the bag, or use a pair of scissors, and carefully cut off the top of the bag.
Hold the two bottom corners of the baggie up over the plate, and let the omelet slide out onto the plate. Season the omelet with a bit of the salt, if desired.
Yields: 1 serving (But if making 2 omelets, read the *note following the recipe.)
*You can substitute McCormick's Hot Shots! Black & Red Pepper Blend, or Lawry's Seasoned Pepper, for the black pepper.
*Note: You can use a variety of ingredients to make the omelets, such as: chopped ham or chopped pepperoni, other cheeses, also diced red, yellow, or orange bell peppers. Also, you can prepare 2 Ziploc Bag Omelets at the same time, but... by boiling them in a larger pot. (I used a 5-quart Dutch Oven.) Just be sure the pot is able to cook the baggies side-by-side in the pot.
A close-up picture of the omelet.