Mushroom Omelet in a Bag

Tuesday, October 4th, 2011

Ingredient per omelet:

2 eggs
¼ cup of milk
¼ cup shredded cheese
2-3 fresh or dried Shiitake mushrooms torn into pieces
1 tbsp chopped onion
1 tbsp chopped red pepper
1 zip lock bag

Crack the eggs into the zip lock bag and seal. Shake or squeeze the bag to beat the eggs. Add the milk, cheese, onion, red pepper, and mushrooms to the beaten eggs. Squeeze out as much of the air as you can and seal the bag. Bring a large pot of water to a boil. Place the bags into the water and boil for 13-15 minutes. Try to not let the bags touch the edge of the pot. You can submerge a colander to protect the bags and provide easy no splash drop in and removal. Open the bag. The omelet should roll out easily onto your plate.