Omelet Fixings
Have your ever had breakfast for dinner? Why not? It’s one of those guilty pleasures. Our new friend Graham Kerr (be sure listen to his interview on our radio show) co-hosts this type of party with his son. We loved the idea because it’s interactive and the guests get exactly what they like! So the long weekend is here! Instead of the traditional BBQ, why not host a brunch and serve an omelet buffet! It is fast, fun and fabulous food!
The prep is easy and if you are a little unsure about your ability to whip up omelets the old-fashioned way, because you are making them on the spot, then we have an alternative method for you. No matter which method you choose the ingredients are the same. Simply place ingredients in separate bowls and let your guests choose their omelet fixings.
Ingredients
This is an easy and fast way to make omelets. You can cook up to 8 omelets at a time using this method!
2-3 eggs -per omelet (4 or more will NOT work) -just make 2 if you want more
1 ziplock freezer baggie -with person’s name written in sharpie or other water proof pen/marker
1 pot boiling water (only 8 baggies per pot -if more use another pot)
salt & pepper & other herbs (thyme, parsley, chevril, tarragon) -to taste
grated cheese (any kind you like)
cooked bacon crumbles, cooked sausage crumbles, and/or diced ham
chives, scallions or finely diced onion
finely diced bell peppers, tomatoes, avocados
salsa
fresh spinach
mushrooms
Directions
1. Put a large pot of water on to boil.
2. Write each persons name on ziplock freezer baggie.
3. Chop or cook any omelet fixins.
4. Break 2-3 eggs into each baggie (we prefer whisking them in a bowl first & then pouring it into the baggie)
5. Sprinkle with salt & pepper & herbs, seal bag & squish contents in hands to mix up egg
6. Open bag & either you add or have each guest add desired fillings.
7. Squish bag around to incorporate ingredients.
8. Squeeze out as much air as possible & seal completely.
9. Drop into boiling water & cook for 12-14 minutes depending on desired doneness. You can normally tell if you squeeze omelet how much liquid is left. If you’ve used wet ingredients it may take a little longer.
10. Remove from boiling water with tongs & pat dry on towel.
11. Immediately open, (you can cut the baggie or release the seal) roll onto the plate and serve. It will slide out of the baggies easily onto your plate. Add garnish (sour cream, chives, etc)
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