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Ingredients
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2 extra large eggs
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2 tablespoons crumbled cooked bacon
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2 tablespoons shredded Cheddar cheese
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2 teaspoons diced onion
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1 teaspoon diced bell pepper
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1 teaspoon thinly sliced mushroom
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½ teaspoon ground black pepper
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¼ teaspoon ground paprika
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¼ teaspoon garlic powder
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1 pinch salt to taste
Directions
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Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
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Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.
Cook's Note:
More than one baggie omelet can be cooked at a time, depending upon the size of pot you use. Approximately 6 or so will fill a large pot.
Nutrition Facts (per serving)
365 | Calories |
27g | Fat |
4g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 1 | |
Calories 365 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 10g | 51% |
Cholesterol 474mg | 158% |
Sodium 787mg | 34% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 28g | 55% |
Vitamin C 4mg | 4% |
Calcium 192mg | 15% |
Iron 3mg | 17% |
Potassium 355mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.