Boil-in-Bag Omelettes

Yes, you read that correctly.  What may seem like an abomination to traditional omelette lovers is a terrific camping dish, especially since you can cook a bunch of custom omelettes all at once!  

NOTE: The omelette additions need to be cold or room temperature, so pre-cook any bacon or sausage.  If you want your veggies sauteed, do so ahead of time and drain well.  Don't add saucy or damp items like salsa or chopped tomatoes.  Save those for garnish.

  • 2 large eggs per person
  • 1 tsp of milk or water
  • favourite omelette additions (finely chopped sweet onion, bell pepper, or green onion, sliced fresh or canned mushrooms, cooked or canned cubed potatoes, chopped ham, crisped chopped bacon, crumbled browned sausage, minced spinach or fresh herbs)
  • favourite dry seasonings (dried herb blend, BBQ rub, cajun seasoning, salt & pepper)
  • 1 quart size zip-lock freezer bag per person (must be heavy duty freezer bags, not thinner sandwich bags)
  • 1 Sharpie permanent ink pen

Optional garnishes

  • chopped tomatoes
  • salsa
  • queso 
  • sour cream
  • grated parmesan
  • hot sauce, of course

In a bowl, whisk together very well the total number of eggs and milk or water you'll need for your guests.

Fill a medium to large soup pot ¾ full with water and bring to a boil on a stove or camp stove.  

Write each guest's name on individual freezer bags with the Sharpie.  Add each guest's preferred items and seasonings to their bag (don't get too carried away - you want more egg than filling).  Have each guest hold open their freezer bag; using a ladle, divide the whisked eggs evenly between the bags.  Squeeze as much air as possible out of each bag and seal securely.  Squish the contents around to distribute everything well, and then press it all towards the bottoms of the bags.

When the water is at a full boil, lay each bag into the water, keeping the top of the bag draped over the lip of the pot.  Try using clothespins or picinic weights to clip the tops to the edge of the pot.

Boil them for 10-12 mins until set.  Pull the bags out of the water with oven mitts.  Hold each one over the guest's plate and either unzip or cut open with scissors and slide the omelette out onto the plate.  Voila!

It may not be classic French cuisine but it sure is haute cuisine for camping!

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