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"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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Ingredients35 m servings 336
Original recipe yields 6 servings (6 omelets)
- 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.
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Per Serving: 336 calories; 22.7 6.4 28.1 380 799 Full nutrition