CAMPFIRE OMELET

Campfire Omelet image

So simple and a great escape from doughnuts while camping in the outdoors. My kids love this recipe because they can cook it themselves and add exactly what they like. I place the optional ingredients in separate small baggies, lined up on the table, so each person can add what they like to their individual omelet.

Provided by KATBROM24

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

12 eggs
½ pound deli-sliced ham, chopped
2 cups shredded Cheddar cheese
1 green bell pepper, chopped
1 tomato, chopped
1 small onion, chopped
1 (4.5 ounce) can sliced mushrooms, drained
1 pinch salt and ground black pepper to taste

Steps:

Bring a large pot of water to a boil over a campfire.
Crack 2 eggs into each of 6 good quality, zip-top sandwich bags. Seal bags and squeeze to beat eggs. Open bags and add ham, Cheddar cheese, bell pepper, tomato, onion, mushrooms, salt, and pepper. Reseal bags 3/4 of the way shut, squeezing out as much air as possible, then seal completely.
Write each person's name on their bag using a permanent marker. Set bags gently into the boiling water; cook for 12 to 13 minutes. Remove bags using tongs or a slotted spoon. Open baggies and slide each omelet onto a plate.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 6.4 g, Cholesterol 380.4 mg, Fat 22.7 g, Fiber 1.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 798.6 mg, Sugar 2.8 g