Simple 2-egg omelette in a bag
415 cals, 32p, 5c, 29f (per meal)
2 medium (88g)
2 slice (46g)
1/2 cup, shredded (57g)
2 tbsp (36g)
1 tbsp chopped (10g)
1
Crack the eggs into a heavy-duty quart-sized resealable freezer bag.
2
Seal the bag with as little air as possible inside and shake/mush to beat the eggs.
3
Open the bag and add the remaining ingredients.
4
Reseal the bag with as little air as possible inside.
5
Bring a large pot of water to a boil and add the bag or bags (you can batch many omelettes at a time if need be).
6
Boil for exactly 13 minutes.