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Zip Lock Omelets
from the kitchen of Sharmagne Leland-St. John

2 eggs, per omelet
Several quart sized ziplock freezer bags

Choose from the following ingredients:
Ham, diced
Fresh herbs, chopped
Cheese, shredded
Red or green peppers,diced
Cream cheese
Tear drop tomatoes, diced
Scallions, chopped
Bacon, fried and broken up into small pieces.

Crack the eggs, 2 at a time, and pour into the
zip lock bags.
Shake the bag well to combine the whites and
the yolks.
Ask each each sleep-over guest to select the
ingredients and place them into their own bags.
Shake again, to combine all ingredients

Press all the air out of the bags, and zip closed.
Place the bags into a large pot of boiling water for
13-15 minutes.
Do not try to cook more than 6 omelet bags per pot.
Use two separate pots for more omelets.

Carefully remove the bags from the water and roll
the omelet out onto a plate. Add salt and pepper
to taste.

You can prepare the ingredients in the bags the night
before, refrigerate.
When the children get up the next morning, just pop the
bags into the water.
Also an easy way to make an omelet on a camping trip.
No omelet pans to scrub.

If you are preparing them in advance ask each person
to write their initials on the bags with indelible marker.

Do not add salt to the mixture it will make a tough omelet.

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