Bring a large pot of water to a boil.
For tailgating or making custom omelets for a crowd, this clever recipe will change the way you make breakfast.
Servings and Ingredients
|3 Hy-Vee large eggs|
|3 tbsp. cooked ham , bacon, or sausage, chopped|
|1 tbsp. yellow onion, finely chopped|
|2 tbsp. red bell pepper, chopped|
|2 tbsp. mushrooms , chopped|
|⅓ c. Hy-Vee shredded sharp Cheddar cheese|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Hy-Vee fresh salsa, for garnish|
|½ avocado, peeled, seeded, and chopped, for garnish|
Things To Grab
- Large stockpot
- Resealable freezer bag
Crack eggs into a quart size re-sealable freezer bag. Remove excess air from bag and seal shut.
Gently massage bag to "beat" eggs. Open bag and add meat, onion, bell pepper, mushrooms and cheese. Season with salt and pepper.
Re-seal bag and mix until ingredients are evenly distributed. Making sure seal is tight, carefully place bag in boiling water. Cook until mixture is set, about 8 minutes.
Using tongs, remove bag from pot. Open, and roll omelet onto a plate. Garnish with salsa and avocado slices. Serve immediately.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 610mg
- Sodium: 810mg
- Total Carbohydrates: 6g
- Protein: 33g