>-----> BAG OMELETS - From Suzanne Via Becky <-----<

*Note: A camping recipe from Suzanne via our friend Becky. 
We use big canning pots on two burner propane stoves, and 
put about 15 - 20 bags in a pot at one time. Don't forget, 
if you do big batches, you will need tongs to get the bags 
out of the boiling water. Easy clean up.

 1 quart-size Ziploc Freezer bag
 2 eggs
 1/2 handful of grated cheese
 salt and pepper
 chopped ham, optional
 chopped onion, optional
 chopped green pepper, optional
  or anything else you want in your omelet

PREPARATION:
Write your name on a quart size Ziploc bag with a permanent 
marker. Open the Ziploc bag, and break 2 eggs in it. Mush 
them together a little. Add the cheese, ham, or whatever 
you want in it. Squeeze all the air out that you can, and 
then zip it shut and throw into your backpack.

Place the bags into rolling, boiling water for exactly 13 
minutes. You can usually cook 6-8 omelets in a large pot. 
For more, make another pot of boiling water.
 
Open the bags and the omelet will roll out easily. Be prepared 
for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets 
involved in the process and a great conversation piece. Imagine 
having these ready the night before, and putting the bag in 
boiling water while you get ready.  And in 13 minutes, you got 
a nice omelette for a quick breakfast!!!
 

I used tomatoes, ham, green onions, cheddar cheese and mushrooms 
in this one!  MMMMMMMM . . .MMMMMMM  good!!!