Backpacker Magazine – November 2010
Recipe: Omelette in a Bag
¹⁄8 cup grated cheese
¹⁄8 cup salsa
¹⁄8 cup ham
Pinch salt and pepper
Pour lightly beaten eggs into a zip-top bag. Add the rest of the ingredients, plus anything else that sounds good. Double-bag the mixture to prevent a “sleeping bag-and-headlamp” omelette.
Either fry the eggs in a pan, or bring a pot of water to a boil and drop the bag in the pot. Cook five to seven minutes, until the eggs pull away from the sides of the bag. Serves 1.
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