Cabbie’s Cooking

Great recipe for a no-mess, individualized omelet.

Omelets in a Bag

For each omelet:  Crack 2 eggs into a quart-size Ziplock bag.  Shake to combine.  Add other ingredients as desired:  shredded cheese, chopped ham, onion, green pepper, tomato, hash browns, salsa.  Salt/pepper to taste. 

Each person prepares his/her bag with his/her favorite ingredients.  If you’re making several, you can write the person’s name on the outside of the bag with a permanent marker.

Shake each bag well.  Make sure to get the air out of the bag and zip it up.  Place the bags into rapidly boiling water for exactly 13 minutes. If it’s a large pot, you can cook 4-6 omelets at a time.

After 13 minutes, remove the bags carefully from the water, open the bags, and the omelets will roll out easily. 

I’ve tried these a couple times, and they’re really good.  Serve with some fresh fruit or pastry - and you’ve got a great breakfast.  It would be rather cool to do this with guests, too.

I got this recipe from my sister, Joan, and the biscuits are delicious.  If I have buttermilk on hand, I use that instead of regular milk.  The biscuits are good either way.  And they’re so easy.  There are just three ingredients, you can mix it with a spoon, and then the oil makes it where you can shape the dough into balls with your hands without it sticking to your fingers.  Easy, quick and delicious. 

Homemade Buttermilk Biscuits

2 cups sifted self-rising flour

1/3 cup vegetable oil

2/3 cup milk (or buttermilk)

Combine the milk and oil.  Add the milk/oil mixture to the flour.  Stir until the flour is mixed in. 

Pinch off and shape biscuits into balls.  Flatten each ball of dough with your hand or the bottom of a glass.  You could roll out the dough on a floured board and cut the biscuits with a cookie/biscuit cutter, if you prefer.

Bake at 475 degrees for about 10 minutes.