Campfire Omelet recipe

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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

Nutrition Info

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
servingSize: -
sodium: 798.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil over a campfire.

  2. 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.

  3. 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.

Recipe Yield

6 omelets

Recipe Note

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.

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