Works For Me Wednesday- Ziploc Omelets

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I really can’t take credit for this at all. I got the idea from a good friend of mine and had to try it for myself. My problem with omelets is that they tend to stick to the pan, cook unevenly, and just be a pain to make and not worth the effort. This method is super easy, cuts down on the mess and makes them turn out great. Here are the details:

All you need to start out is one ziploc/zipper seal bag per omelet. I make a separate one for each of us so that I can customize the ingredients.

First you cook anything that you would normally cook before putting in the omelet- for this one, I chose to use green peppers because we had one left in the fridge. And let’s face it, usually omelet night means your fridge is close to empty and you are trying to avoid a trip to the grocery store. Or at least that’s what it means at the Stick house.

Open the ziploc bag and reach inside holding an egg. (This is really the only part that is AT ALL tricky, and that’s only for the first time). Once the egg is inside the bag, crack it open and throw away the shell.

I use two eggs for my omelet and three eggs for Jonathon’s. After the eggs are in there you can sit the bag somewhat upright. It helps to lean it against something. Pour in the amount of milk you would normally add for an omelet or scrambled eggs. Then seal the bag and knead it to “scramble” everything.

Open the bag, add all of your ingredients (for this one I used pepper, cheese, turkey, and tomato) and then seal and mix them together. Try to get all the air out of the bag. Also, if your husband is terrified of tomatoes or some other ingredient, be sure to mark your bag with a Sharpie in order to prevent a mix up.

Bring a pot of water to a boil and drop in the bags. They don’t have to be completely flat, and it’s okay if one covering the other. They will cook evenly regardless of how they are in the pot. (Yes, I was worried that they would melt, but they don’t, even if they are against the pan and not in the middle). I have found that 13 minutes is enough for the two egg omelet, but I leave the three egg omelet in for 15 minutes.

Remove CAREFULLY when they are done cooking (yes, I learned this the hard way) and let them cool for just a second before you open the bag and slide the omelet out onto the plate. It’s like magic. They come out perfectly cooked and shaped and fluffy, and the ingredients are mostly all in the middle!

Another wonderful tip- you can prepare the baggies during naptime or whenever you have a few minutes, and then just drop them in the pot at dinnertime!

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