Make a tasty omelette right at your campsite, no muss – no fuss. Best of all, each camper can choose their own ingredients for a custom breakfast (or dinner) delight!

Ingredients

  • Eggs

  • Cheese (shredded)

  • Ham

  • Green Peppers

  • Quart size freezer bags

Directions

For Boiling:

  1. Break 2-3 eggs into a quart size ziploc freezer bag & beat with a spoon until frothy

  2. Add ham, green peppers, cheese, or other ingredients of choice into bag, work with hands until mixed

  3. Carefully place bag in a pot of boiling water and let cook for 5-10 minutes.  Remove with tongs and season to taste with salt & pepper.

*Note: Halfway through cooking, remove with tongs and break up the egg mixture to ensure the omelette cooks all the way through.

For Frying:

  1. Heat butter in 7 to 10 inch nonstick omelette pan or skillet over medium-high heat until hot.  Tilt pan to coat bottom.  Pout in egg mixture.  Mixture should set immediately at edges.

  2. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.  Continue cooking, tilting pan and gently moving cooked portions as needed.

  3. When top surface of eggs is thickened and no visible liquid egg remains, place filling on one side of omelette.  Fold omelette in half with turner.  With a quick flip of wrist, turn pan and invert or slide omelette onto plate.  Serve immediately.

Directions

For Boiling:

  1. Break 2-3 eggs into a quart size Ziploc freezer bag and beat with a

    spoon until frothy.

  2. Add ham, green, peppers, cheese, or other ingredients of choice into

    bag, work with hands until mixed.

  3. Carefully place bag in a pot of boiling water and let cook for 5-10

    minutes. Remove with tongs and season to taste with salt and pepper.

*Note: Halfway through cooking, remove with tongs and break up the egg mixture to ensure the omelette cooks all the way through.

For Frying:

  1. Heat butter in 7 to 10-inch nonstick omelet pan or skillet over

    medium-high heat until hot. Tilt pan to coat bottom.

    Pour in egg mixture. Mixture should set immediately at edges.

  2. Gently push cooked portions from edges toward the center with

    inverted turner so that uncooked eggs can reach the hot pan surface.

    Continue cooking, tilting pan and gently moving cooked portions as

    needed.

  3. When top surface of eggs is thickened and no visible liquid egg

    remains, place filling on one side of the omelet. Fold omelet in half

    with turner. With a quick flip of the wrist, turn pan and invert or

    slide omelet onto plate. Serve immediately.

Recipe by: www.incredibleegg.org