CHEF EMORY'S OMELET IN A ZIPLOC BAG ENJOY DAN:

              CHEF EMORY’S OMELET IN A ZIPLOC BAG by CHEF DAN:

Serves 1 to 8 bags

INGREDIENTS FOR EACH BAG:

2 eggs for each bag

2 slices of ham, chopped (optional)

1/2-cup Cheddar cheese, shredded

1/4-bell pepper, chopped

2 cherry tomatoes, chopped

1 tablespoon Salsa Verde

2 chimini mushrooms, chopped

2 teaspoons (McCormick) zesty lemon and pepper

DIRECTIONS:

1.   Crack the eggs into a Ziploc bag (freezer bag)

2.   Press out most of the air, and seal.

3.   Shake or squeeze t beat the eggs.

4.   Open the bag and put in all your ingredients.

5.   Squeeze out most the air.

6.   Seal the bag.

7.   Bring pot water to a boil.

8.   Place Ziploc bag in the boiling water.

9.   Cook exactly 13 minutes.

10.                Open the bag, and let the omelet roll out onto a plate.

11.                The omelet should roll out easily.

ENJOY DAN:                                                        HALLELUJAH!!