Omelet with cheese, ham, mushrooms, tomatoes and herbs, cooked in bag – a useful alternative to frying in a pan. This method suitable not only for those who monitor their health, but also for cooking omelettes for young children. It’s also perfect variant of scrambled eggs in traveling conditions. For cooking you you will need a package with a ziplock resistant to boiling. Mix in boil all the ingredients in it. Omelet cooked in a bag it turns out to be as tasty and tender as in a pan. друзьями: 
Time: 25 мин.Difficulty: easy. Quantity: 1 omelet. Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large eggs
- 2 tbsp. l grated cheddar
- 1 tbsp. l diced green bell pepper
- 1 tbsp. l diced tomato
- 1.5 tsp diced green onions
- 2 sliced ham, chopped
- 2 mushrooms, chopped
- 0.5 tsp chopped chives
- Special equipment: 1 zip block cooking bag l
Recipes with similar ingredients: eggs, cheddar cheese, bell peppers, tomatoes, green onions, ham, mushrooms, chives
Recipe preparation:
- In a large saucepan, bring the water to a boil, then reduce fire so that the water boils slowly.
- Meanwhile, break the eggs into a liter brew bag, close bag and remember that the eggs shake. Add cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper and shake everything. Squeeze out excess air from the bag and seal it.
- Put the bag in water and simmer until scrambled eggs will freeze for about 15 minutes. Use a pair of tongs to remove the bag from the water. Open put the omelet on a plate and sprinkle with chives.
