Omelette in a bag

Omelette in a bag

Ok, so this one is a bit of a different one – some might say odd – and I was thinking the same as you when I first came across the idea in one of the camping forums that I am on (yes, I really am that cool!).  But omelette in a bag is a genius idea! Keep on reading, it may seem strange, but I assure you that you will be surprised!

Omelette in a bag

So here’s the great thing about this omelette!

  1. It is a perfect camping breakfast because you can make it up nice and easily and it saves on gas and on washing up – excellent last day pack down meal.
  2. You can make multiple flavour omelettes at the same time, so perfect for a family with different tastes – and you all get to eat at the same time.
  3. It is a quick and simple pre-work or pre-workout meal.
  4. You can add whichever additives you like to it.
  5. It can use up left over ingredients from your fridge and larder.
  6. It only takes 20 mins to prep AND cook.
  7. There is no added oil.
  8. It’s cheap!

So if you need any more convincing, it is also high in protein (17.6g in fact) and under 300 calories!

There you go, this little bad boy is actually good for you too – and tastes AMAZING with some mushrooms and cheese.

Because it is slightly bizarre sounding, I have included step-by-step instructions to help you along.

FRUGAL TIP! By the way,you can reuse the bags a couple of times too, if you wash them out and dry them completely!

omelette in a bag

For these I used the following in each:

You need some small self seal sandwich bags, one for each omelette

Ingredients:

2 eggs

1/2 a mushroom, diced

20g grated cheddar cheese

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

 

Method:

Bring a pan of water to the boil while you prepare the bags

For ease, place the bag in a just to hold the shape

Break the eggs into the bag, release the air and seal then scrunch the eggs in your hands to mix them up and scramble the mixture

Open the bag and add the mushroom and cheese

Release the air again and seal the bag

Scrunch the mixture again in your hands to spread the cheese and mushroom through the egg

Release any excess air that might have appeared during the mixing

Prepare the second bag (if making)

Place both bags into the boiling water

Turn down to a medium simmer and put the lid onto the pan

Simmer for 15 minutes

Remove from the water and open (or snip) the bags and slide the omelette onto a plate

Enjoy on its own for breakfast or with some salad or chips as an evening meal or lunch.

NOTE: If you are using wet additives, such as tomatoes, add an extra minute to the cooking time to make sure they are set.

Omelette in a bag Sarah Irving, Susty Meals

Omelette in a bag Sarah Irving, Susty Meals

So seriously, give it a go!  Don’t let the weirdness put you off because these really are taste, delicious, light and protein packed!

Let me know which flavours you add!

Sarah sig

Omelette in a bag Sarah Irving, Susty Meals

 

Omelette in a bag
Recipe Type: Breakfast
Cuisine: Breakfast
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 1
For the perfect easy omelette for camping or for catering for lots of people with different tastes, these omelette in a bag are a great (and super easy!) way to go.
Ingredients
  • 2 eggs
  • 1/2 a mushroom, diced
  • 20g grated cheddar cheese
Instructions
  1. Bring a pan of water to the boil while you prepare the bags
  2. For ease, place the bag in a just to hold the shape
  3. Break the eggs into the bag, release the air and seal then scrunch the eggs in your hands to mix them up and scramble the mixture
  4. Open the bag and add the mushroom and cheese
  5. Release the air again and seal the bag
  6. Scrunch the mixture again in your hands to spread the cheese and mushroom through the egg
  7. Release any excess air that might have appeared during the mixing
  8. Prepare the second bag (if making)
  9. Place both bags into the boiling water
  10. Turn down to a medium simmer and put the lid onto the pan
  11. Simmer for 15 minutes
  12. Remove from the water and open (or snip) the bags and slide the omelette onto a plate
  13. Enjoy on its own for breakfast or with some salad or chips as an evening meal or lunch.

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