Done in: 15 minutes
- 4 large eggs
- 2 tbsp grated cheddar
- 5 slices wafer thin ham
- Salt and pepper
- 2 zip-lock sandwich bags
- Sriracha, Brown Sauce, or your favourite sauce, to serve
If you don’t fancy a cheesy omelette why don’t you give grated mushrooms or sweetcorn a go? Just as tasty!
Crack the eggs into a bowl and beat with a fork. Grate the cheddar and roughly chop the ham, then add this to the eggs with a bit of salt and pepper and give it a good stir.
Pour half the egg mixture into a heatproof zip-lock sandwich bag and carefully push all the excess air out of the bag and seal it. Then do the same again with the remaining egg mixture into a second bag.
Fill the kettle to ¾ full, and then carefully place both omelette bags inside, leaving a little of each bag hanging over the top of the kettle and close the lid to secure the bags in place.
Switch the kettle on. Once it has boiled, leave it to stand for 8 minutes - don’t open the lid! - then turn it back on again for a second boil. Once boiled for a second time, carefully remove the omelette bags using a set of tongs or something similar. Be careful it’s hot!
Unzip the bags, slide the omelette out onto a plate, and tuck in. Easy peasy!