INGREDIENTS:

2 eggs
2 tablespoons grated sharp New York cheddar cheese (or cheese of your choice)
1 tablespoon diced green bell pepper
1 tablespoon diced red or white sweet onions
1 tablespoon diced tomatoes
1 tablespoon diced ham (alternate canned Spam) or meat of your choice
1 tablespoon sautéed Baby Bella mushrooms (or mushrooms of your choice)
Kosher or Sea salt (to taste)
Freshly ground black pepper corns (Tellicherry) to taste

In a medium mixing bowl whisk together eggs, salt, pepper and any ingredients of your choice.  Pour the egg mixture into re-sealable plastic bag.   Add water to a medium saucepot and bring water to a boil over high heat drop in the sealed Ziploc bag.   Reduce temperature to medium and simmer the bag for about 8 to 10 minutes.   Remove bag from the water with tongs and drain them on a paper towel lined plate.  Allow to cool slightly before handling.  Open the bag and slide the cooked omelet onto a plate.

YIELD:  1 omelet

NOTE:  As of August 2012, the Ziploc company does NOT recommend using their bags to boil food.  Ziploc brand bags are made from polyethylene plastic with a softening point of approximately 195 degrees Fahrenheit.  When exposed to boiling water, the plastic could begin to melt.   However, I have not had a problem boiling a regular Zip-Lock sandwich bag but would recommend using a heavier zip-lock type freezing bag for additional safety.  Use this recipe at your own risk.   There are several video clips and recipes on the internet displaying this type of recipe.  As with any omelet, you can add whatever ingredients YOU like.  This is a fun, quick, easy and no mess recipe!

Click on sequence thumbnail pixs below for a larger view:

I first heard about this recipe from Capt. William aka Jimmy Rogers at Brown Creek Correctional Institution several years back and finally got around to doing this recipe.  This is the third time I have done the omelet n ziplock and it is much easier than the traditional method.  You can pre-bag the omelets n Ziploc bags, freeze them and bring them out and place them in boiling water to cook when you are pressed for time, especially in the early morning hours.   Each of the above omelets had a three egg mixture and doubled the other ingredients since I was not planning on any other sides to go with them.    

Web posted by Bill aka Mickey Porter 08-18-12 with pictures posted on 08-26-12.

TEXAS STYLE OMELET MINUS PEPPERS

Above is an impromptu Texas style omelet minus the peppers and mushrooms prepared on 09-18-18.  I used a regular omelet frying pan and slide one half the omelet onto the serving plate and flipped the other half on top of the omelet.  Our oldest grandson Travis Lee Huneycutt was visiting and he didn't want an omelet for breakfast, therefore had an extra one and decided to take a pix.  The omelet has sharp cheddar cheese, green onions, smoked ham and diced grape tomatoes.  Served with a helping of stone ground grits, black coffee and warmed up left over Mary B's T biscuits.

Web page updated by Bill aka Mickey Porter on 09-18-19.

LEAVING ON A SPIRITUAL NOTE