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Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Episode: Breakfast Hacks

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Total:: 25 min
Active:: 5 min

Yield:: 1 omelet

Level:: Easy

Ingredients

2 large eggs
2 tablespoons grated Cheddar
1 tablespoon diced green bell pepper
1 tablespoon diced tomato
1 1/2 teaspoons finely diced green onion
2 slices ham, chopped
2 mushrooms, sliced
Pinch of kosher salt and freshly ground black pepper
1/2 teaspoon chopped chives

Directions

Special equipment: a 1-quart, resealable, boil-proof (FDA-approved) bag

Bring a large pot of water to a boil, then reduce to a simmer.

Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.

Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.

My Private Notes

Name: Omelet in a Bag
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 omelet
Ingredients: 2 large eggs; 2 tablespoons grated Cheddar; 1 tablespoon diced green bell pepper; 1 tablespoon diced tomato; 1 1/2 teaspoons finely diced green onion; 2 slices ham, chopped; 2 mushrooms, sliced; Pinch of kosher salt and freshly ground black pepper; 1/2 teaspoon chopped chives