So simple and a great escape from doughnuts while camping in the outdoors. My kids love this recipe because they can cook it themselves and add exactly what they like. I place the optional ingredients in separate small baggies, lined up on the table, so each person can add what they like to their individual omelet.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 omelets
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over a campfire.

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  • Crack 2 eggs into each of 6 good quality, zip-top sandwich bags. Seal bags and squeeze to beat eggs. Open bags and add ham, Cheddar cheese, bell pepper, tomato, onion, mushrooms, salt, and pepper. Reseal bags 3/4 of the way shut, squeezing out as much air as possible, then seal completely.

  • Write each person's name on their bag using a permanent marker. Set bags gently into the boiling water; cook for 12 to 13 minutes. Remove bags using tongs or a slotted spoon. Open baggies and slide each omelet onto a plate.

Nutrition Facts

336 calories; protein 28.1g 56% DV; carbohydrates 6.4g 2% DV; fat 22.7g 35% DV; cholesterol 380.4mg 127% DV; sodium 798.6mg 32% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/20/2020
Simple and simply delicious. Much lighter and fluffier omelette than I've ever been able to make in a pan. Recommend. Read More