Omelettes for a crowd

Recipe from: 26 July 2016

Ingredients 7
Servings 0
Minutes 10 min
  • 12
    eggs
  • 1
    cup
    baby spinach
  • 1/2
    cup
    sundried tomatoes – chopped
  • 1
    cup
    chopped bacon - cooked
  • 1
    cup
    cheddar cheese – grated
  • salt and pepper to taste
  • cooking spray
 

Method

10 min
 

Whisk together 3 eggs and set aside. Gather 4 medium zip lock bags and spray the inside of each with cooking spray.

Fill each one with a small handful of spinach, bacon, sundried tomatoes, cheese, salt and pepper.

Pour in the beaten egg and place in a deep pot of simmering water. Secure to the side of the pot with a clothes peck.

Continue with the rest of the bags. Allow the egg to cook through – about 5 – 7 minutes (make sure that the egg is submerged in the water). Remove from the plastic and place onto a plate. Eat immediately.

Recipe by Tessa Purdon.

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