Zip-Lock Omelette

 

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).

 

 

ZIP-LOCK OMELETTE

Ingredients

METRIC/US

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)

 

Method

1.  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.
2.  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.
3.  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.
4. 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.
5.  Remove from the pan, open the zip-lock and slide onto a plate to serve. Spoon over any chosen toppings to serve if liked.

 

SERVES 1 

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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