Boiled Greek Omelets

I never ever thought I’d find myself sharing a recipe for Boiled Greek Omelets. Actually, for the last 10 years I’ve been making my omelets exactly the same way – in a pan – every single morning… that was, until a couple months ago. After 10 years of beloved breakfast omelets, my Pampered Chef saute pan made it’s last omelet. For awhile, Rob and I didn’t have a pan and and had to come up with a different way of enjoying eggs for breakfast.

Yes, there were a few times we microwaved our eggs in a bowl. Occasionally, we fried our eggs on a skillet. However, nothing replaced our beloved breakfast omelets in our pampered chef pan.

One day, I was browsing Pinterest and saw something about camping and boiling omelets. I let the idea rest for awhile and finally decided to try to try the technique in my kitchen. One thing led to another and before Rob and I knew what hit, we were enjoying boiled omelets every single day. They were delicious.

What I love most about my Boiled Greek Omelets

I adore being able to prep these omelets the night before. This seriously simplifies my morning routine. Each morning, I start boiling my pot of water while I do my 30-40 minute workout (exercise is a morning ritual in this house). After about 15 minutes, the water is boiling and I can add my pre-made omelet bags to the water to cook while I continue my workout. As soon as my workout is done, so are the omelets.

So simple and NO mess! Brilliant!

This video originally aired on www.facebook.com/tabletvboson in October 2016

Today, I continue to make these Boiled Greek Omelets a couple times a week even though I’ve received my replacement Pampered Chef pan. When my parents visited Rob & I in October, these omelets were a stellar way to feed all of us without much effort at all. AND they were a total hit! This recipe is tried, tested and loved – here’s my delicious Boiled Greek Omelet recipe from my table to yours. Enjoy.

Yield: 1 omelet

Boiled Omelets

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Ingredients

• 2-3 eggs
• 2 tbsp feta cheese
• 2 greek olives, sliced
• 2 tbsp tomato, chopped
• 2 tbsp salsa, chunky
• 1 tbsp onion, red, chopped
• pepper, to taste
• 1 freezer bag

Instructions

1. Place freezer bag in small bowl for support, with top open.
2. Add all ingredients. Press out air and seal.
3. Massage bag to combine all ingredients. Squeeze out any remaining air, as needed, and re-seal.
4. Place freezer bag in pot of boiling water. Cover and allow to cook uninterrupted for 13-15 minutes. Generally, 2-egg omelets require 13 minutes whereas 3-egg omelets require 15 minutes.
5. Remove from boiling water with tongs. Place bag on paper towel, open and allow omelet to roll out onto paper towel. It should roll out easily. Transfer to serving plate. Enjoy.

Notes

• Customize your omelets; add whatever ingredients you prefer! No rules. Keep in mind that vegetables with a higher water content may produce extra liquid.
• Boiled omelets may be assembled the night prior and stored in refrigerator. Perfect for the holidays or when entertaining house guests!
• You may boil up to 8 omelets at one time in a large pot.