READY IN 28 mins

Omelet in a Bag

Read Reviews (155)

"Great for holidays when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake." — maryann

Directions

Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

Kitchen-Friendly View

PREP 15 mins
COOK 13 mins
READY IN 28 mins

Reviews More Reviews

Most Helpful Positive Review

May 22, 2007

I have been doing this for years as a motorhome tour leader. Two suggestions; first, use only heavy-duty quart-size freezer bags. Cheaper bags will open up and ruin the omelet. Second, use a straw to suck all the air out of the bag after mixing the ingredients or just lay the bag against a sharp corner of a table with the egg mixture below the edge and the top of the bag flat on the table top. Press out the air and seal. Use whatever ingredients you like but crumbled bacon or sausage is my favorite. If you do a three-egg omelet, increase the cooking time to 15 minutes.

—Jerry

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Most Helpful Critical Review

Mar 04, 2009

I just finished doing 2 of these omelets. Both of the bags broke in the boiling water. I used good quality zip lock bags and ended up with a watery mess!!

—Sue

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177 Ratings

Aug 13, 2006

This was great for camping. My kids and I were in charge of breakfast for about 20 people. We had chopped everything at home. Then one of the kids wrote the names of everyone on the bags. This turned out cute because he was only seven we wouldn't tell him how to spell anyon's name so he had to guess how to spell names and it was funny to see what he came up with. Everyone threw in what they wanted. The kids shook the bags for everyone. Then we (adult supervision is a must with the hot boiling water) cooked them in a huge pot of water. The bigger the pot, the better. Using a big pot helps to keep the bags from hitting the sides of the pot and melting. We gently stirred them around too, which helped. We served them with a bunch of quick breads we cooked ahead at home and fresh fruit. They were a huge hit and the kids really felt like they were contributing to the group effort. The best guage for time was to pull the bag out and give it a little squeeze to see if it was firm enough.

—CRAZY4SUSHI

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Oct 09, 2007

Quick tip for those concerned about melting the bags- drop a plastic colander in your pot for easy, no splash drop ins and removal.

—kristine

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Mar 08, 2007

I was browsing recipes, looking for something for dinner that used what I had on hand and didn't take much effort...I found this recipe, and suddenly making dinner went from boring to fun! There's something "mad scientist" about this recipe and the fact that it makes a decent omelette with little fuss or cleanup is a bonus. I used quart Zip-loc freezer bags and shoved them into large tumblers to hold them upright while I broke the eggs into them.

—Jeri L.

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Jul 25, 2006

I loved this recipe! We made it at a family gathering and it was a hit. One tip, write names on the zip lock bags with permanent markers before cooking because after cooking they all look the same.

—cookhelper

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Jan 23, 2008

I have had this around for years and it gets a 5 for me on fun, ease, AND clean-up. Great for camping trips (take all fillings in separate bags) and when kiddos sleep over. I do use only heavy duty qt size freezer bags. When making with kids I let them add all their own stuff and do the squishing. I just add fillings to the cracked eggs in the bag and squish everything together at once! (I also label each persons with a sharpie)

—mimosa ain't no PRO

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Jun 19, 2007

This turned out great. We're definitely making it for teh big family reunion next month. I would suggest using less cheese because it seems to come out a little more crumbly when you put in a lot of cheese. Don't worry, it'll come out hot enough to sprinkle cheese on it so the cheese melts. :)

—Sallie Smith

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Nutrition

Calories
392 kcal
20%

Carbohydrates
5.8 g
2%

Cholesterol
482 mg
161%

Fat
28.9 g
44%

Fiber
1.2 g
5%

Protein
28.4 g
57%

Sodium
591 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Omelet in a Bag

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
** Calories: 392
** Calories from Fat: 260

% Daily Value *
** Total Fat 28.9g 44 %
** Saturated Fat 15.1g 75 %
** Cholesterol 482mg 161 %
** Sodium 591mg 24 %
** Potassium 427mg 12 %
** Total Carbohydrates 5.8g 2 %
** Dietary Fiber 1.2g 5 %
** Protein 28.4g 57 %
** Sugars 3.3g
** Vitamin A 26 %
** Vitamin C 19 %
** Calcium 59 %
** Iron 26 %
** Thiamin 14 %
** Niacin 57 %
** Vitamin B6 19 %
** Magnesium 13 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.