Friday, January 21, 2011


I’m hugely into cooking, not so much into clean up, so when I find something that lets me feed a horde, and all I have to do is dry the water off the pan, I’m there!

I have an article for omelets in a bag, written for camping meals, that was published in the 1960’s or 70’s. This thing is not new, but it is one of the best-kept secrets ever.

Okay. Disclaimer. Not one of the slide-zip plastic freezer bag companies endorses this use of their bags. Lawyers were involved, I’m just sure of it.

Still. This is so cool, you gotta do it. Kids, adults, adults who are kids—everybody loves fixing this breakfast.

So there’s some upfront work for you. All in all, this is a way to provide simultaneous omelets for a crowd. I’ve served as many as 12 at once. Now tell me your little omelet pan or regular skillet can do that!

So, regular style omelet making has you slicing and dicing (and now that I have my new paring knife, this is a cinch!) green onions, red and green bell peppers, bacon, sausage, mushrooms. Shred some cheeses.

Get out the sour cream, and salsa and you’re good to go. All these things can be done before the slug-a-beds even wake up.

I like to have my Cran-Lemon Cream Scones as a side (see recipe on this blog). Put out a couple of juices. Have the java, tea, and cocoa ready for your Keurig (see earlier post).

Put all the add-ins into little dishes. If you’re into fancy-schmancy, that is. I make people scoop it out of the containers or plastic bags I stored them in after slicing and dicing. Honestly, isn’t the point of this to save you work! Why wash what you don’t have to. And any extras have to go back into the bags, so cut out the middle man, is my advice, and dip from the bags/bottles.

Jostle those folks out of bed.

Put on a huge pot of water to boil. Next get out FREEZER zipper bags and a Sharpie permanent pen. While they are sipping their first cuppa, tell them to write their names on the bags. Did you notice I italicized, bolded, and capitalized “freezer”? Regular plastic bags—unh unh. No. No.

Each person cracks two eggs and adds them to the bag. Direct them to moosh the eggs to a lemony look. (That is a poetic way of saying, “Lose the yellow eyeballs.”)

Each person adds in what appeals to them. Squeeze out all the air you can, then seal the bag. You’ll be surprised how much adults enjoy playing with their food. Even DH, who isn't sure which appliance is the stove, likes doing this meal. With help, everyone can participate.

When all the bags are ready, slide them into the boiling water. Stand all bags upright. Bring the water to a boil again. If you are only cooking a few, boil for 13 minutes. If cooking a crowded pot full, move the bags around a couple to times to rotate position and cook for 15 minutes.

At the end of the cooking time, remove bags from the boiling water, letting each person fetch shis own. Show them how to open the bag and roll the omelet onto the plate. They can put on a dollop of sour cream or salsa. Breakfast is served.

No oil is added, so this is a more healthful omelet than some others you’ve made.

Trust me. Your family and friends (even some of your enemies) will love this omelet.

And clean-up is a cinch! Who couldn’t love that even more?

1 comment:

  1. Thanks for giving me the recipe previously, Sharon. My grandkids absolutely LOVE doing this at holiday brunches. Since they add in only the extras they like (Mushrooms aren't every five year olds' favorite.), they actually eat their breakfast before they shoot out the door to play.