(Sous Vide Style)
2 lg. eggs
½ cup grated/crumbled cheese of choice
½ cup course chopped bacon, ham, or smoked sausage
1 tbsp. chopped onion
1 tbsp. chopped sweet pepper
2 tbsp. chopped fresh or sun dried tomato
2 mushrooms, course chopped
1/4 tsp. course ground black pepper
1/4 tsp. granulated garlic
½ tsp. dry basil
1/4 tsp. dry oregano
1/4 tsp red pepper flakes (optional)
1 pint size Ziploc double zipper heavy duty freezer bag
Fill a large sauce pan or Dutch oven 2/3 full of salted water. Place the container and water on a burner set on high. Bring the water to a rolling boil and begin the omelet preparation.
Place an opened pint sized Ziploc bag in an 8-12 0z. water glass. Push down to fill the glass with the zip opening sitting just above the lip of the glass. Crack two large eggs into the bag, followed by all of the other ingredients. Seal the bag and , using both hands, squeeze the eggs thru the ingredients until everything is well mixed. Lay the bag and mixture on it’s side and open the corner to remove any excess air that is trapped in the bag. Reseal the bag and stand on the counter , zip side up. Push any remaining egg mixture down into the bag and carefully immerse the bottom of the bag until the boiling water covers the egg mixture. Fold the zip portion of the bag over the submerged egg portion and boil for 17 minutes exactly, turning the bag over at the 9 minute mark. You can cook up to 8 bags at the same time.
Remove the bag from the boiling water and let stand on a paper towel to drain for one minute. Open the bag and slide the cooked omelet on to a plate. Serve with your favorite breakfast sides. Garnish with citrus or fresh herbs.
Preparation time:15 minutes
Cook time:17 minutes