I enjoy surfing the net to find recipe inspiration and scrolling through Forums to tap into ideas from others for easier food. One such idea was a Zip-Lock Omelette. A way of cooking an omelette in a Zip-Lock bag with it’s filling that was fuss-free and quick to make – I just had to try it out.
Now there was some method in this ‘culinary madness’ (this was my husband’s thoughts on this – he likes my quick omelette pan method) because I could see the advantages of making an omelette for many in just one operation rather than standing at the stove (and in this weather) like a short-order chef.
Made this way, diners can pick up a bag, add their egg mixture and bespoke personal ingredients, seal, pop in a pan of simmering water and hey presto! it will be ready 13-15 minutes later (depending upon how you like yours cooked) and ready to slide onto a plate.
But does it work?
It sure does, and whilst slightly different to the omelette pan method I think very good. No need for adding unnecessary extra fat too in the omelette pan, no watching over and need for constant attention, prepare-ahead certainly, and very presentable.
As for fillings I have tinkered with adding cooked bacon, ham, mushrooms, flaked fish and roasted vegetables; chopped smoked salmon, herbs and other seasonings; grated, crumbled and chopped cheese of all kinds; and they have all worked well.
I also have offered toppings like salsa and diced avocado for a final flourish – you might also like some hot sauce or low-sugar ketchup.
The one you see above on my bariatric portion plate was a 2-egg one with red onion, cheese, tomato, elephant garlic scrapes (bit like young asparagus) and a little ham. I also spooned over some tomato salsa and it made a filling breakfast or brunch dish for me as a long-term post-op. You can of course make a smaller one with just one egg but I would suggest you shorten the cooking time to about 8-10 minutes (but untried).
2 medium eggs, beaten
salt and freshly ground black pepper
your choice of filling ingredients (see above, about 1 tbsp of each chosen)
your choice of toppings (optional)
- Beat the eggs with salt and pepper to taste. If you are not adding any fillings and having plain then I suggest you add 2 tbsp low-fat milk to the eggs but this generally isn’t necessary when making an omelette with filling ingredients that offer some moisture.
- Pour into a small zip-lock or zip-seal food and freezer bag (mine were about 7-inches/180 cm square). Add your chosen filling ingredients and shake well to combine.
- Meanwhile, bring a pan of water to the boil. I have made about 6-8 omelettes in separate bags in a large pan and believe that’s about the maximum you can keep track of. Most bags can be labelled (using a marker pen) with the diners’s name to save confusion later.
- Immerse into the simmering water and cook for 13-15 minutes, checking after about 12-13 minutes for ‘doneness’ – cook until the omelette is set to your required satisfaction.
- Remove from the pan, open the zip-lock and slide onto a plate to serve. Spoon over any chosen toppings to serve if liked.
WLS PORTION: ½-1
V suitable for Vegetarians
CALORIES PER PORTION: (PLAIN OMELETTE) 170
PROTEIN: 15.1 g
CARBOHYDRATE: 2.4 g
FAT: 11.2 g
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