Omelette in a bag

Votes: 4

Time: 25 min.
Complexity: easily
Quantity: 1 omelette

An omelet with cheese, ham, mushrooms, tomatoes, and herbs, cooked in a bag, is a healthy alternative to frying. This method is suitable not only for those who are health-conscious but also for preparing omelets for small children. It's also an ideal option for scrambled eggs on the go. To prepare, you'll need a boil-proof zip-lock bag. Combine all the ingredients and cook. An omelet cooked in a bag is just as delicious and tender as one cooked in a frying pan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large eggs
2 tbsp. l. grated cheddar
1 tbsp diced green bell pepper
1 tbsp diced tomato
1.5 tsp green onions, finely diced
2 slices ham, chopped
2 mushrooms, sliced
0.5 tsp chopped chives
Special equipment: 1L zip-lock cooking bag.

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil, then reduce heat to a simmer.
Meanwhile, crack the eggs into a liter-sized boiling bag, seal the bag, and whisk vigorously. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt, and pepper, and shake well. Press out any excess air from the bag and seal it.

Place the bag in the water and simmer over low heat until the omelet is set, about 15 minutes. Remove the bag from the water with tongs. Open it, transfer the omelet to a plate, and sprinkle with chives.

Categories:

recipe / Breakfast / Main courses / Eggs and dairy products / Ree Drummond

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