Omelette for a Crowd

Ingredients

• 3 servings bell peppers chopped
• 3 servings olives black sliced
• 3 servings bacon crumbled cooked
• 3 servings ham diced
• 6 large eggs 
• 3 servings feta crumbled
• 3 servings sautéed mushrooms sliced
• 3 servings onion diced red
• 3 servings salt and pepper black freshly ground
• 3 servings sausage crumbled cooked
• 3 servings cheddar shredded
• 3 servings mozzarella cheese shredded
• 3 servings pkt spinach chopped
• 2  to 3 re-sealable plastic freezer bags 
• 3 servings tomatoes diced

Equipment

• paper towels
• whisk
• mixing bowl
• pot
• ziploc bags
• tongs

Directions

1. In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.
2. Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes.
3. Remove bags from the water with tongs and drain them on a paper towel lined plate.
4. Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.