Backcountry Eggs in a Bag

You will need: 2 eggs; 1/8 cup grated cheese; 1/8 cup salsa; 1/8 cup ham; pinch of salt and pepper.

At home, beat 2 eggs lightly and pour into a zip-top bag.

Add 1/8 cup grated cheese, 1/8 cup salsa, 1/8 cup ham, and any other ingredients you want in your omelette into the bag.

Double-bag the mixture to prevent a “sleeping bag-and-headlamp” omelette.

In camp, either fry the eggs in a pan, or bring a pot of water to a boil and drop the bag in the pot.

Cook for five to seven minutes. The eggs are done when the eggs pull away from the bag.

Add salt and pepper to taste.