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.


Recipe Summary

15 mins
20 mins
35 mins
6 omelets


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


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

  • 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
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Rating: 5 stars
Simple and simply delicious. Much lighter and fluffier omelette than I've ever been able to make in a pan. Recommend. Read More