Taste the Trend: Omelets in a Bag

Twin Cities Live producers found a viral video on Facebook showing how to make an omelet in a plastic, resealable bag. It has over one million views. But our recipe developer says it’s not safe. Mary Jane Miller stopped by to help us Taste the Trend and offered an alternative version on making omelets.

Mason Jar Omelets

Prepare a bunch of ingredients ahead of time and let campers make their own omelets. Use this recipe as a guideline and use whatever you fancy in your jar.

For each omelet:
1 strip cooked bacon, crumbled (about 2 tbps.)
2 tbsp. Goat cheese
1 stalk asparagus, chopped and sautéed
1 mini bell pepper, chopped and sautéed
2 tbsp. chopped onion, sautéed
2 eggs
2 bsp. milk
salt and pepper
chopped chives for garnish

Bring a large pot of water to boil. Spray a one pint canning jar with cooking spray.

Add mix-ins, eggs and milk to jar. Season with a pinch of salt and pepper. Put lid on the jar and shake vigorously to scramble the eggs.

Turn down heat to water is gently boiling. Carefully place the jar in boiling water, cover and cook 20 minutes. Use tongs to lift jar out of water. If eggs aren’t set in the middle, return to water for 5 more minutes. Remove lid and garnish with chives.

Mix in ideas:
Use 1/2 cup total for each jar

Cooked sausage
Shredded Swiss cheese
Sautéed mushrooms
Sautéed leeks

Shredded chicken
Fresh baby spinach
Shredded cheddar
Chopped chives

Chopped ham
Shredded pepper jack cheese
Steamed broccoli
Sautéed onion

Note: You can also remove the lid, cover with paper towel and microwave on high for 2 minutes.

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