Omelets are fun and delicious.  But I don’t like to stand at the stove and become a short order cook to make everyone their own omelet with their own add ins.  Recently, I tried doing omelets in a bag–everyone could help in the prep, each could personalize their omelet, and they were all ready at the same time with dirtying one dish!  SCORE! The idea of doing omelets in a bag has been around for awhile and the method worked great using Honeyville Freeze Dried Products.  I chose to use Ova Easy Egg Crystals today.

(the amounts needed depend on how big of an omelet you want and how many you are serving.  I’ve listed below some suggestions)

Ova Easy Whole Egg Crystals
Honeyville Freeze Dried Asparagus
Honeyville Freeze Dried Broccoli
Honeyville Freeze Dried Onions
Honeyville Freeze Dried Bell Peppers
Honeyville Freeze Dried Mushrooms
Honeyville Freeze Dried Zucchini
Honeyville Freeze Dried Cheese
Honeyville Freeze Dried Meat or TVP

Begin by labeling Quart-sized Double Zipper Top bags for each person.  I like the freezer bags because they are a bit thicker plastic than the regular ones.

Ironically my husband and I ended up accidentally switching bags.  Oops.

I followed the directions on the Ova Easy Package to make each egg mixture. 

For 1 1/2 egg (which was perfect for me) you need 2 scoops of powder and 3 scoops of water.  Add the powder and water to the bag.  Then seal the top and smoosh it around with your hands to mix it together.

Reopen the bag and add your veggies, meat, cheese, etc.  Before you seal the bag be sure to get all the air out.  I sort of rolled my bag up–but be careful because you don’t any of the eggs to spill out.

Drop the sealed bags into a LARGE pot of boiling water.  You want the bags to be able to not get stuck to the sides/bottom and possibly melt.  I occasionally stirred the bags during cooking.

For my 1 and 1/2 egg omelet it took 4 minutes until it was done.  The 3 egg omelet was done in about 7 minutes.  Use tongs to get each bag out of the hot water.  The bags will be hot so use caution opening them. 

This is a what it looks like cooked but still in the bag. 
It looks like there is still liquid towards the top half of the bag but really it is cooked.

Season with Salt and Pepper to taste (or whatever you like to put on your eggs).  I didn’t spray the bags and the eggs still came out of the bags very easily.    Once I put them on the plate I figured they would be awesome wrapped up in a tortilla for a breakfast burrito.

I thought my omelet was super yummy.  I used Ova Easy Eggs (equivalent of 1 1/2 eggs),  1/2 tsp. Freeze Dried Onions, 1 Tb. Freeze Dried Asparagus, 2 Tb. Freeze Dried Bell Peppers, 2 Tb. Freeze Dried Zucchini, 1 1/2 Tb. Freeze Dried Monterey Jack Cheese and I did at 2 Tb. Water to help with hydrating all the veggies. 

For my husbands I used Ova Easy Eggs (equivalent of 3 eggs), Freeze Dried Bell Peppers, Freeze Dried Mushrooms, Freeze Dried Cheddar and Monterey Jack Cheese.  In his we did not add any extra water and the veggies were still tender.  I think because there was more egg liquid to help in the hydration so extra water wasn’t necessary.  Use your best judgement when doing yours.

The Freeze Dried Vegetables hydrate pretty quickly.  If you wanted to use Dehydrated Vegetables (like Hash Browns or Potato Dices) I’d recommend hydrating them fully before adding them to the eggs.

This was a fun breakfast.  You could definitely do this camping because Ova Easy Egg Powder and the freeze dried veggies don’t need to be refrigerated.  It is easy to adapt for a large group too. 

What veggie/meat/cheese combination do you like to do for an omelet?
Happy Eating!