Wednesday, July 2, 2008

Omelettes for a Crowd

I saw this idea on Paula Dean. I've done something similar before. Now I do egg whites and lots of good veggies. But after seeing Food network, I tried this when we had a sleep over and it was big hit. Very little clean up. and fun!,1977,FOOD_9936_36990,00.html

6 large eggs Salt and freshly ground black pepper
2 to 3 re-sealable plastic freezer bags
Add-Ins (all are optional): Shredded Cheddar Crumbled feta Shredded mozzarella Cooked and crumbled bacon Cooked and crumbled sausage Diced ham Chopped bell peppers Chopped spinach Diced red onion Diced tomatoes Sauteed sliced mushrooms Sliced black olives

In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.
Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

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