Breakfast Omelet



10-inch Dutch oven
20 briquettes on the bottom or use a gas flame
Zip lock freezer bags (be sure to use freezer bags not regular bags or they will split)
Eggs beaten
Sea salt
McCormick Grill Mate Montreal Chicken seasoning (sharp cheddar)
Fresh sliced mushrooms
Sliced green onion
Sliced bell pepper

INSTRUCTIONS

Bring several inches of water to a boil inside the Dutch oven. A gas flame is faster than the charcoal briquettes. Put desired omelet ingredients inside the freezer zip lock bag. Pre-spray the inside of the bag with Pam. Place filled bag in boiling water and cook until egg is done.

Note: This is a simple but effective way to prepare omelets that are not overcooked or burnt. No egg lace here!

Breakfast Omelet

Breakfast Omelet