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Omelette for a Crowd

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 6 large eggs
  • shredded optional cheddar cheese
  • crumbled optional feta cheese
  • shredded optional mozzarella cheese
  • cooked and crumbled optional bacon
  • cooked and crumbled optional sausage
  • diced optional ham
  • chopped optional bell peppers
  • chopped optional spinach
  • diced optional red onion
  • diced optional tomatoes
  • sliced and sauteed optional mushrooms
  • sliced optional black olives


In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow cooling slightly before handling. Open the bags and pour the cooked omelet out onto a plate.