This recipe was emailed to me by my grandma a couple of years ago, and it's a staple around here. It's great when you have house guests because it can be prepared the night before and refrigerated. Add your favorites (mine are shredded cheese, diced bell pepper, and mushrooms) and you're all set!
gallon Ziploc bag
3 eggs per omelet
your favorite extras (i.e: shredded cheese, diced peppers, mushrooms- the options are endless!)
1. Break 3 eggs into Ziploc bag. Add your extras if desired. Remove air from bag and seal tightly. Shake bag to scramble eggs and mix up extras.
2. Fill a large pot/Dutch oven with water 3/4 of the way full. Heat on high and bring to a rolling boil.
3. Place Ziploc bag in water and continue the rolling boil for 13 minutes.
4. Remove from water and let set for a minute or two to cool. Cut bag and roll omelet onto plate with your favorite toppings (hubby likes ketchup, but I prefer salsa) and enjoy!