Nana Michelle Aloha Recipes: Omelets in a Bag Ala Nana Michelle’s Way

I came across the camping recipe in the Gooseberry Patch Cookbook The RV Cooking Cookbook and went crazy in my kitchen with so many possibilities but this one is without a doubt everyone’s favorite and of course I have changed it and changed it and changed it lol so it has become what the Wildchild boys call perfection. I adapted it with the Gluten Free Pita Bread addition for a friend who had to go Gluten free because of her allergies and this has also become her go to favorite breakfast and brunch food. The good thing about this recipe is you can use the leftovers from the night before in it and there is no wrong or right way.

For those of you worried about the plastic bag in the boiling water make note that we used the Freezer Ziplock Storage bags which are designed to withstand extreme temperatures and yes I did my research on this extensively before I ever served it to my family. I am completely comfortable with the use of the freezer bags.

Nana Michelle Aloha Recipes: Omelets in a Bag Ala Nana Michelle’s Way

Adapted from the RV Cooking Cookbook by Gooseberry Patch

Ingredients:

2 eggs (per person)

Leftover meat shredded from the meal last night (ham, chicken, etc.)

Shredded cheeses (I use the Mexican 5 Cheese Blend)

Chopped onion

Chopped green pepper

Chopped tomato

Chopped mushrooms

Chopped spinach

Olives

Italian Seasoning to taste (I put at least 2 teaspoons)

Salt (to taste)

Pepper (to taste)

Paprika (to taste)

Directions:

Put all the ingredients in a Zip-lock Freezer Bag and seal the bag. Squish all the ingredients this where wildchild boys come in handy lol) together in the bag until they are well mixed.

Bring a pot of water to a boil that is big enough to cover the ingredients in the Zip-lock Freezer bag.

Press all the air out of the Zip-lock Freezer Bag and make sure it is sealed closed completely (Believe me lol you don’t want to know what happens if you don’t do this!!).

Place the bag in the boiling water and cook it until the egg appears semi firm (a six egg omelet takes about 20 minutes from what I have found).

Take the bag out of the pot when it is cooked and let it sit for about 5 minutes so the egg can set and cool down a little before you remove it from the bag.

To remove the Omelet from the bag just roll it out onto a plate

Slice the Omelet and place it into a gluten free Pita Bread pocket and top it with the salsa of your choice

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