Reviewed: May 21, 2012

EXCELLENT WAY TO SERVE MANY FOR BRUNCH. WOULD BE GREAT FOR CAMPING TOO

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Reviewed: Feb. 23, 2012

It works! Didn't make the "omelet" with the ingredients as directed, just chopped some cauliflower and broccoli and threw it in with the eggs. Ingredients sound good.. think the whole idea of cooking in the bag is 5 stars..no butter and no mess..think this is the way to go! I do love eggs in butter though!

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McCarolyn

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Cooking Level: Intermediate

Living In: Cross Plains, Wisconsin, USA

Reviewed: Nov. 29, 2011

Neat and easy. Its a lot easier to beat the eggs in a bowl first and then pour them in the bag. That's the only way I've ever done it.

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ladycakes10

Reviewed: Nov. 23, 2011

I have been worried about the leaching of carcinogens from plastic into the food supply, but according to the ziploc website Ziploc bags are NOT made with BPA (bisphenol A) and they are dioxin free. They don't suggest the bags should be used, but I see no harm in doing this once or twice. It is a real crowd pleaser!

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Karen in Door

Cooking Level: Expert

Home Town: Berea, Ohio, USA

Reviewed: Oct. 15, 2011

This was actually really fun to make! I never imagined using a ziplock bag to make an omelet! The salsa was a wonderful addition and I used turkey bacon due to availability. I topped with shredded pepper jack cheese also. Great recipe!

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tonewilliams

Reviewed: Sep. 14, 2011

A caveat: please search online for safe BOILABLE bags. This is a FANTASTIC dish for camping. We love to eat actual food on our camp trips but hate cleaning up afterwards. With this recipe we just chopped the veggies straight into the bag and ate from the bag as well. Perfect!

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Angel

Reviewed: Jul. 23, 2011

This is a great recipe! My only suggestion is to use the Steamer Baggies! They are made for the heat!

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PalmerM

Cooking Level: Expert

Home Town: Rippey, Iowa, USA

Living In: Jamaica, Iowa, USA

Reviewed: Jul. 3, 2011

Don't worry about the plastic ... enjoy your omlets

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ariemay

Cooking Level: Expert

Reviewed: May 16, 2011

these turned out well.. super easy too

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Right on!, Rachel

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

Reviewed: Apr. 17, 2011

I had tried this a couple years ago and the omelet turned out blue; apparently the brand name freezer bag I used had a blue tinge to it, which I hadn't noticed. Tried it again this morning in prep for family Easter breakfast. I used two jumbo eggs. After 13 minutes, the eggs were still runny so I resealed and put it back in the boiling water for three more minutes. Rolled it onto a plate and sprinkled a little cheddar cheese on top. My son ate it and said it tasted like a "regular" omelet, but he and dh were laughing that it took much longer to cook than the standard method if you're only making one. This will make a nice 'omelet bar' for our large family gathering. Thanks!

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