Tuesday, 1 November 2016

ZIPLOCK OMELETTE




ZIPLOCK OMELETTE
Tyd om iets lekker te maak van al die bietjies oorskiet: spekvleis, viennas, hoender, ham, bully beef, spinasie, sampioend, ens.
Hierdie resep is veral lekker as jy baie mense het. Berei die sakkies reeds die vorige aand voor. Hou in die yskas tot die volgende oggend en gooi in pot met kokende water.
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Original recipe makes 1 omelet
2 eggs
2 slices ham, chopped (optional)
1/2 cup shredded Cheddar cheese
1 tablespoon chopped onion (optional)
1 tablespoon chopped green bell pepper (optional)
2 tablespoons chopped fresh tomato (optional)
1 tablespoon chunky salsa (optional)
2 fresh mushrooms, sliced (optional)
Directions
Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. (Ek klits gewoonlik sommer die eiers in ‘n beker en gooi dit dan in die sakkie) Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

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