Omelette for a Crowd

1970-01-01

I claim no responsibility for this except that I watched a TV show by Paula Deen. I have used this at the cottage and it works. My suggestion is that you make sure that you use resealable FREEZER bags. Do not put too many in the pot at one time and let rest for a few minutes to make sure they are cooked through  This recipe serves

Ingredients

  • 6 large eggs Egg, whole, raw, fresh
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 2-3 resealable plastic freezer bags
  • ADD_ONS( all or some of these)
  • ½ cup Shredded Cheeses, (Cheddar, Parmesan, Pepper Jack, Asiago , Feta, Mozzarella)
  • 1 tbsp Cooked crumbled sausage meat
  • 1 tbsp Diced ham Turkey ham, cured turkey thigh meat
  • 1 tbsp Chopped bell peppers (red and Green)
  • ¼ cup Chopped spinach Spinach, raw
  • ¼ cup diced red and/ or green onions
  • ¼ cup Diced tomatoes Tomatoes, red, ripe, raw, year round average
  • 2 tbsp Sauteed sliced mushrooms
  • 1 tbsp sliced black olives Olives, black
  • pinch any chopped herbs that you desire

Method

Step 1

In a medium mixing bowl, whisk together eggs, salt and pepper. Add ingredients from the add-ons from the list. Divide into resealable bags. Boil a large pot of water and drop in the sealed bags for 5-8 mins. Remove bags carefully with a spider, tongs or large spoon and drain them on a paper towel lined plate. Allow to cool slightly before handling. Open the bags carefully and place the cooked omelet onto a plate. Enjoy!

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