“Baggy” omelets

Thursday, 05 May 2011 11:17

Omelets are easy to prepare and cook, but if you are catering for a large and indeterminate number of guests, this is the easiest answer.  Usually there are no choices with food for multitudes, but this easy omelet recipe can even be tailored to individual tastes, without disrupting the cooking line.

Ingredients Makes one omelet
Eggs 2
Ham, chopped 2 slices
Cheddar cheese shredded ½ cup
Onion chopped 1 tbspn
Green bell pepper chopped 1 tbspn
Fresh tomato chopped 2 tbspns
Chunky salsa 1 tbspnn
Fresh mushrooms, sliced 2

Cooking Method

Crack the eggs into a large re-sealable freezer bag (Ziploc).  Press out most of the air, and seal.  Shake or squeeze to beat the eggs.  Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms.  At this stage you can omit certain ingredients to ‘customize’ the omelet, but remember to write the recipient’s name on the bag before cooking.  Squeeze out as much of the air as you can, and seal the bag.

Bring a large pot of water to a boil.  Place up to 8 bags at a time into the boiling water.  Cook for exactly 13 minutes.  Open the bag, and let the omelet roll out onto a plate.  The omelet should roll out easily.

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  • Published in Issue No.: 927
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