This no-fry recipe will yield a tasty omelette in minutes! By Eunice Quek
Omelette cooked in a resealable bag. Photos: Ong Wee Jin
What: This recipe is adapted from Allrecipes, a website where home cooks can share their recipes. You can use pretty much any ingredient you want.
- 2 eggs
- 2 slices of ham, diced
- 30g grated cheddar cheese
- 10g onion, diced
- 20g green or yellow bell peppers, diced
- 20g tomatoes, chopped
- 2 fresh mushrooms, sliced
1. Sit a 1 litre resealable freezer bag in a bowl and crack the eggs into it. Press out most of the air and seal the bag. Shake or squeeze the bag to beat the eggs.
2. Open the bag and add the rest of the ingredients. Squeeze out as much air as possible and seal the bag.
3. Bring a pot of water to a boil and place the bag in it for 13 minutes.
4. Use a pair of tongs to remove the bag from the water. Open the bag and carefully tip the omelette out onto a plate. It should roll out easily. Serve immediately.
1. Some recipes recommend placing up to eight bags at a time in the boiling water, but unless you have a very big pot, it is better to cook one or two at a time.
2. If the amount of ingredients you have put in looks more than the egg, just add another egg. It should cook in the same amount of time.
A version of this article appeared in the print edition of The Sunday Times on February 19, 2017, with the headline ‘Recipes’.