Omelets in a Bag
from Laura Larson, Cubmaster for Cub Scouts Pack 266
1-2 eggs per person
Favorite omelet options (mushrooms, bacon bits, chopped onions/peppers, etc.)
Freezer-style zip-lock bags (sandwich/quart size)
Break two raw eggs into a zip-lock bag. (NOTE: Must be a freezer-style bag. Regular sandwich bags don’t hold up.) Add cheese and any combination of optional ingredients. Seal bag, releasing any extra air from the bag. Use hands to “squish” ingredients together.
Have an adult drop bag into pot of boiling water and allow to cook for several minutes until done. If boiling several bags, mark names with a permanent marker before placing in the pot.
Filed under Food