Prep 5 mins
Cook 8 mins
This recipe comes from Paula Deen's " Paula's Home Cooking Show" These omelettes look so good and so simple to make that I had to keep her recipe, so I thought I'd save it here and share too. She used re-sealable plastic freezer baggies to prepare the omelettes.
- 6 large eggs
- salt & freshly ground black pepper
- shredded cheddar cheese
- shredded mozzarella cheese
- diced onion
- diced bell pepper (green, red, yellow)
- diced tomato
- diced ham
- cooked crumbled sausage
- sliced mushrooms
- sliced black olives
- chopped spinach
- Bring a large pot of water to a boil.
- In a large bowl, whisk together 2 eggs at a time for each individual,salt and black pepper and any of your favorite add ins, (individually) and divided into each individual plastic freezer baggies.
- Seal each baggie tight.
- Smash with hands to combine the egg mixture.
- Drop each sealed baggie into the boiling water.
- Simmer the bags for 8 to 10 minutes or until done to your desire.
- Remove baggies from boiling water with tongs and drain on a paper towel lined plate or strainer.
- Cool slightly before handing.
- Open baggie and pour the cooked omelette onto each individual plate.
- Enjoy with along or with your favorite morning side dish, such as hashbrowns and grits.
I made this for the DM and used a 3 mix cheese to fill the omelette and served with buttered wholemeal/wholegrain bread and she thoroughly enjoyed her 2 egg cheesy omelette. Thank you Sharon123, made for Recipe Swap #46 November 2010 as a recipenap.
Of course I had to try this. I used mushrooms, cheese and green onion. Did not look like a omelette, but the eggs were very tender and fluffy. It was good. This would be great for someone that could not use any grease or butter.