The Omelet You Didn’t Know You Couldn’t Live Without

Omelet in a BagHave you ever heard of an “omelet in a bag” before? I originally got this recipe from my mom; ‘course, it was using all fresh ingredients. So, of course, I had to see what I could do to THRIVE it up! I’m being serious when I say it is “the omelet you didn’t know you couldn’t live without”! You can even put the salt and pepper away because this baby is surprisingly moist and flavorful all on its own!

Oh, and it is super, duper easy to make!!

This works great for a few different kinds of occasions: Camping/outdoor cooking; fun breakfast any time; and, even at Thrive Life parties because everyone can make their own just how they like it!

Now, on to the recipe! {Drum roll please…}

Omelet in a Bag (yields 1 2-egg omelet)
INGREDIENTS
4 Tbsp (or 1/4 cup) Scrambled Egg Mix powder (or 2 fresh eggs)
6 Tbsp (or 1/4 cup and 2 Tbsp) water (omit if using fresh eggs)
1/2 cup Shredded Cheddar Cheese (FD) (optional: rehydrate first for better blending)
2 Tbsp Sausage Crumbles (FD)
1 Tbsp Chopped Onions (FD)
1 Tbsp Mushroom Pieces (FD)
2 Tbsp Red Bell Peppers (FD)
Other than the egg powder and water, these measurements are just guidelines. Honestly, I just throw items in until it looks good. :)
P.S. If you don’t have all freeze-dried ingredients for this, that is totally okay! One of the beauties of freeze-dried food is that the measurements are the same as they are for fresh ingredients!

DIRECTIONS
1. Put the egg powder and water into a 1-Quart Freezer Bag (with zipper top) and squish with your fingers to mix together. Or, if making multiple omelets, mix egg powder and water in a separate bowl and scoop 1/2 cup of mixture into each bag (or 1/4 cup for 1-egg omelet). Tip: If making several bags, write names on the bags with permanent marker before boiling. They all tend to look the same when they’re done.
2. Add the rest of the ingredients that you want to have in your omelet. When done, push the air out and zip bag closed.
3. Bring a large pot of water to a boil (also allowing the mixture to soak for a few minutes). Place bag(s) into the boiling water for 4–5 minutes (longer if using fresh eggs), or for 2 1/2 minutes if making a 1-egg omelet. (You will know it is fully cooked when you don’t see excess liquid in the bag.) You will also want to avoid letting the bag touch the side of the pan if it is too hot.
4. Enjoy your omelet right out of the bag. :)

PRINTABLEOmelet in a Bag recipe card
If you would like a printable 4×6 of this recipe, your wish has been granted (or, will be once you click on the image :P ).

THRIVE ITEMS NEEDED
One of the reasons for sharing these recipes is that you are able to plan your meals (whether now or for the future) and know that you can make a few different recipes from these same ingredients. Listed in the table below are the ingredients needed for this particular recipe and how many cans you will need of that item to make that meal one, three, or twelve times. Usually, it will be stated with those numbers, but because this recipe is for one 2-egg omelet, I have made it so that each meal will make four 2-egg omelets. If this is unclear at all, please leave a comment below and I will gladly answer your question(s)!

THRIVE Items Needed to Make this Recipe…
INGREDIENT MAKE 4 2-EGG OMELETS MAKE 12 2-EGG OMELETS MAKE 48 2-EGG OMELETS
Scrambled Egg Mix 1/2 Pantry Can 1/4 #10 Can OR
1 1/2 Pantry Cans
1 #10 Can
Cheddar Cheese (FD) 1/2 Pantry Can 1/2 #10 Can OR
1 1/2 Pantry Cans
2 #10 Cans
Sausage Crumbles (FD) 1/8 Pantry Can 1/2 Pantry Can 1/2 #10 Can OR
1 1/2 Pantry Cans
Chopped Onions (FD) 1/16 Pantry Can 1/6 Pantry Can 3/4 Pantry Can
Mushroom Pieces (FD) 1/13 Pantry Can 1/4 Pantry Can 1 Pantry Can
Red Bell Peppers (FD) 1/7 Pantry Can 1/2 Pantry Can 1/2 #10 Can OR
1 3/4 Pantry Cans

This is from one of the cooking classes that Tanya Butterfield, Janette Franson, and I do together. So, if you are one of their customers/contacts, be sure to go through their online store to stock up on your omelet ingredients:
Tanya Butterfield — prepareme.thrivelife.com
Janette Franson — tasty.thrivelife.com
Heidi Johnson — heidi.thrivelife.com

This entry was posted in Cooking Class, Cooking with THRIVE, Eggs and tagged , , , , , , , . Bookmark the permalink.

One Response to The Omelet You Didn’t Know You Couldn’t Live Without

  1. What a cute omelette Heidi! Can we make one today for dinner?

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