Reader’s Recipe: Hazel’s Ziploc Omelettes

Reader’s Recipe: Hazel’s Ziploc Omelettes

 

By Emily Woodbury
STAFF WRITER

I’m a sucker for breakfast foods. My weekend mornings aren’t quite right if there’s not a big breakfast production involved. Why would I start my day with anything but delicious foods? I would have had a tough time in the early 1800s when breakfast wasn’t even a “thing” yet. In the morning they ate foods like leftovers, stewed grains, or cheese (OK, I’m fine with the cheese for breakfast part). It wasn’t until the late 1800s that meats were introduced as a breakfast food (up until that point there just wasn’t the supply for it). Cereal wasn’t invented until 1863 when Granula came about (basically granola made with graham flour), and nobody was eating yogurt until about 1980 when the low-fat kind hit the markets.

Good thing eggs have always been around, right? Hazel’s recipe is a 2017 take on breakfast food, and I’m into it.

Hazel’s Ziploc Omelettes look like tons of fun. I love that it’s something unique that the whole family can be a part of. It also seems like a great way to get kids to eat their breakfast and get their servings of veggies in too. I also appreciate that there’s minimal cleanup involved – woo!

Here’s what Hazel has to say: 
“I’ve used this recipe and shared it many times. It’s quick, easy and delicious. Great for camping. It works well with a group – just have each person write their name with a black marker on a quart Ziploc bag. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and the omelettes are a great conversation piece.”

Hazel's Ziploc Omelettes

  • quart-sized Ziploc bags
  • 2 large eggs
  • shredded cheese
  • sliced mushrooms
  • spinach
  • diced tomato
  • diced onion
  • chopped broccoli
  • diced ham
  • chopped bacon
  • diced pepper
  • salt & pepper to taste
  1. Crack two eggs (large or extra-large) into the bag. Shake to combine them.

  2. Put out a variety of ingredients such as cheeses, ham, onion, green pepper, mushrooms, tomato, hash browns, salsa, etc.

  3. Each guest adds ingredients of choice to their bag and shakes it together until mixed.

  4. Zip up the bag and make sure to get all the air out.

  5. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

  6. Open the bags and the omelette will roll out easily. Be prepared for everyone to be amazed!

Enjoy! Let us know your thoughts in the comments below! Thanks for submitting, Hazel!  

Send your favorite RV recipes (with a photo if you have one!) to emily@rvtravel.com for a chance to be featured in our newsletter! 

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4 thoughts on “Reader’s Recipe: Hazel’s Ziploc Omelettes

  1. Ortep

    Then you place the omelettes in a burritto shell, add salsa, sour cream and you have your breakfast burritto. Easy to eat and less items to clean up. I’ve been making breakfast this way for the past 15 years, started while being a scoutmaster for a BSA troop.

  2. John

    Done this many times. Make sure the bag doesn’t hang over the pot and melt from burner heat…not good.

  3. Barbara

    should use zip lock freezer bags they will hold up better

  4. Betty Dagle

    These are really amazing. I’ve done it before. If you put the partially open ziplock bag in water it will force all the air out easily.

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