Omelette in a Bag
Eggs and fillings shaken up in a boilable bag and dropped into the pot. Nothing to scrub afterwards.
- calories
- 265
- weight
- 5.7 oz
- cal / oz
- 46
- protein
- 19 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 min
- water
- 1000 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Campfire coals
- Liquid fuel
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Gluten free
- Nut free
- Eat in the bag
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Eggs | 2 | |
|---|---|---|
| Green onion | 2 tbsp, chopped | |
| Salsa | 2 to 3 tbsp | |
| Shredded cheese | 1/4 cup | |
| Salt and pepper | to taste |
Method
- Crack the eggs into a heavy freezer bag rated for boiling, then add the onion, salsa, cheese, salt, and pepper.
- Press the air out, seal it, and work the bag with your fingers until the eggs are fully beaten.
- Bring a pot of water to a boil and lower the sealed bag in.
- Boil ten to twelve minutes, until nothing in the bag still moves like liquid.
- Lift it out with tongs, cut the top off, and slide the omelette onto a plate.
The appeal is entirely the cleanup. A camp omelette normally means a greasy pan and a scrubber; this means a pot of water you can reuse for coffee.
Cook several at once and label the bags. Everyone gets their own fillings, which is worth more at a group breakfast than any single good pan omelette.
Packing
Use a bag actually rated for boiling, not a sandwich bag. The eggs can be cracked into it before you leave and kept in the cooler.
Variations
- Peppers, mushrooms, or crumbled sausage go in at the same time.
- Several bags cook in one pot, which is how this feeds a group without a second pan.
Omelette in a bag on the Outdoor Boys channel, catalogued at outdoorboysalmanac.com.