Campers Omelet Recipes

CAMPING MADE EASY: BOIL-IN-BAG OMELET

Steps:

• Boil a large stock pot of water.
• Mix the eggs & the 1 teaspoon of water in a quart size Zip Lock heavy duty (freezer type) baggie (to scramble) and smoosh it quite a bit.
• Add in the desired choice & amount of cheese, pre-cooked meat & veggies to the baggie. Seal (zip) the top (removing as much air as possible) and mix everything by squishing the bag. Be sure to season to your liking (salt, pepper, oregano, chili flakes etc. ) before sealing the baggie.
• Place each baggie (zipper side up) into the boiling water, and keep an eye on them. Reposition the baggies if they sit too long against the side of the pot. They usually cook in about 10 minutes to be done, but depending on how many you are cooking and the size of the pot, it may take a little longer or shorter. Just watch them is all you need to do.
• Enjoy this fun & fantastic omelet.
• Some suggestions: Make them spanish with salsa, cilantro and pre-cooked chorizo. Make them Italian with mozzarella, tomato and pepperoni. Chicken cordon Bleu with pre-cooked chicken, swiss and ham. The possibilities are endless!

CAMPER'S OMELETS

Steps:

• Place a large pot of water on the stove and cover until boiling.
• Crack two eggs into each bag.
• Add butter and milk to each bag.
• Add desired optional items.
• Seal bag.
• Kneed the bag(s) to mix ingredients.
• Boil each bag (2 - 3 at a time) for 7-10 minutes in an uncovered pot.
• Unzip the bag and serve.

ZIPLOC BAGGIE OMELETS

Steps:

• 1. Write your name with a permanent marker on your quart freezer Ziploc bag. Start a pot or dutch oven of boiling water on your stove or campfire.
• 2. Crack two eggs into your baggie. Close up. Mix and mash your eggs until blended well.
• 3. Now add your own special ingredient (cheese, meat, veggies, sauce, salsa, etc.) to your omelet mix.
• 4. Close baggie again and mix very well. Holding bag upright, squeeze all air out of the baggie making sure to seal completely.
• 5. Place bags upright in the pot or dutch oven of boiling water for 13 minutes exactly. Remember to time it. You can usually fit up to 8 omelets in one pot.
• 6. Do not cover the pot. Use tongs to keep bags upright and side by side. When 13 minutes is up, carefully remove steaming bags to a heat safe dish.
• 7. Carefully cut the tops off of the bags and with an oven mitt, hold the bottom corners so that the omelet will "slide" right out of the bag and onto your plate!
• 8. Finally add any salt, pepper, condiments, sauces, etc. to the top of your omelet and enjoy! Remember to be careful when eating because this will be hot!