Crack 2 eggs in a heavy duty zip loc bag. Seal it up and mush the eggs inside the bag with your hands. Then, add whatever you want in your omelet. I used some left over veggies I had chopped up. I would have used ham or sausage, but I didn’t have any on hand so we went veggie.
Shredded cheddar cheese.
Add everything to the bag and mix well. Squeeze all the air out of the bag and seal. It is important that you get the air out, or you’ll end up making egg drop soup instead of omelets.
Bring a large pot of water to a rolling boil. Add your omelet bags and cook for 13 minutes. The omelet should slide right out of the bag and onto your plate when it’s done.