INGREDIENTS
SCALE
- 2 large eggs
- 1/2 tsp. of salt (adjust salt to your liking)
- (optional) dash of ground pepper
- quart size ziplock bag
- optional suggestions for fillling…
- chopped green pepper
- cubed cooked ham
- shredded cheese
- chopped sweet onion
- cooked bacon bits
- spinach
- feta cheese
- chopped tomatoes
INSTRUCTIONS
-
- Make one omelet in a bag at a time
- In a medium sized mixing bowl, whisk the 2 eggs, salt and pepper
- Add your custom filling to the egg mixture
- Pour the mixture into a bag
- Refrigerate for up to 1 week before cooking
- Keep cold in an ice filled cooler while camping
- Cooking…
- Use an iron skillet over a grate
- Melt a dab of butter
- Empty contents of a bag and cook until the edges are firm
- Gently push the sides over creating a gap
- Tilt the omelet so the uncooked eggs can fill in the gaps and cook
- Continue cooking and tilting until there is no visible uncooked egg on top
- Flip omelet in half and serve immediately
- Repeat for each omelet in a bag