The Rocky Mountain Collegian

Issue date: 2/7/08 Section: Verve

Media Credit: Aaron Montoya Nikki's Easy Omlette is surrounded by common breakfast items such as a banana, milk and orange juice topped with a strawberry. The morning entree includes bacon, green and white onions, mushrooms, cheddar cheese and two white eggs.

Last week's meal was on the more difficult side, so this week I decided to make something quick and easy: an omelette.

Using only one pot, this omelet will make your mouth water and keep your kitchen clean. It will impress friends and is easy enough to make daily for extra nutrition before class.

Scour your fridge for various ingredients and use things you have on hand. I always like to throw in some cooked bacon bits, green onions and lots of cheddar cheese, but toss in whatever tickles your fancy.

Staff writer Nikki Cristello can be reached at verve@collegian.com.





Recipe:



Ingredients

2 eggs



2 teaspoons milk



Cooked bacon pieces



2 mushrooms



2 teaspoons green onions



2 teaspoons white onions



3 teaspoons cheddar cheese



You'll need:

1 sandwich sized re-sealable plastic bag



1 large pan with a lid



Directions:

Fill pot with water and set to boil.



Cut all vegetables and bacon into desired size.



Put plastic bag inside of a coffee mug and fold the top parts over the mug's rim.



Crack the eggs into the plastic bag.



Put vegetables, cheese and bacon into the bag,

according to taste.



Zip the bag tightly closed and mix all ingredients together, making sure to break yolks.



Tasty Tip: Put the sandwich bag inside a thicker one, like a gallon sized-bag.



Put the bag into the boiling water and cover with lid. Let boil for 10-15 minutes, or until eggs are cooked and not runny.



Remove carefully with tongs. Bag will be hot, so remove with tongs and cut it away.

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