Dinner Tonight: Freezer Bag Omelet


Today's installment of Dinner Tonight is less of a recipe than it is a technique. But what a technique it is e_SEmD an easy, no-mess way to cook an omelet. If a fancy restaurant served this, they would say it was cooked sous vide and they would charge a fortune. Now, thanks to Richard White, who submitted it, you can make it at home.

Freezer Bag Omelet

2 eggs, large or extra large

Omelet fillings of your choosing (see cook's note)

Cook's note: Possible fillings include cheese, ham, onions, cooked potatoes, green peppers, cooked sausage, tomatoes, salsa, or any combination of these.

Bring a pot of water to a boil.

Crack the eggs into a 1-quart plastic bag with a zip seal. Squeeze the bag to mix to eggs together. Add ingredients of your choice and mix well.

Squeeze all the air out of the bag, and seal. Place bag into boiling water for 13 minutes. Open bag and roll out the omelet.

e_SEmD Richard White

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.