Day 6: Grandpa's Omelets

My father-in-law showed us his no-mess, no-fail, customizable omelet making method several years ago and it has become a household favorite. The kids enjoy the creation process and choosing what goes into the omelet. Now that we are eating our veggie rainbows everyday this is an excellent way to add some color. 

Grandpa's Omelets
2 eggs per omelet
1 zip-loc plastic bag per omelet
Large pot of boiling water
Salt and pepper, to season
Chopped and dried veggies, meats, cheeses
*We are using tomatoes, zucchini, cooked onions, feta cheese or cheddar cheese, bell peppers, banana peppers, maple sausage or bacon.

All of the omelet parts ready to assemble.

1. Fill a pot full of water and bring to boil while making omelet stuffings. 

2. Chop the veggies and meats that you want to put in the omelet. Pat them with a paper towel to remove all excess liquid. Notice all of the red liquid that has been soaked up underneath the paper towel with the red peppers (third paper towel). The tomatoes and zucchini had less water to be absorbed because I had chopped/grated them yesterday for another meal and had already removed most of the liquid.

3. Crack two eggs into each zip-loc bag, zip and squish around to scramble egg. 

4. Add whatever veggies, meats or cheeses you want to cook in your omelet, zip and squish around again. 

Two eggs in each bag then squish!

Squish . . .

5. Open a tiny bit of the seal and press out as much air from the bag as possible and reseal. All of ours have different stuffings so it is not too hard to tell which is which, but if you have some that look similar I recommend cutting small slits on the top of the zip-loc (the part above the seal of course) such as one slit for the first born, 2 for the second and so on.

Squished, stuffed, squished & sealed.

6. Put each bag into the pot of boiling water and set timer for 8 minutes. 

7. I usually try to flip the bag over in the water about halfway through the cooking time.

8. Remove from pot with tongs and carefully open bag and slide onto plate. Toss bag. Add salsa, sour cream, salt, pepper, or whatever else you would like on top and chow down. Caution--very hot!

 

Set timer for 8 minutes (10 if really stuffed)

Enjoy!