Omelet in a Bag

Ingredients
2 large eggs
2 tablespoons grated Cheddar
1 tablespoon diced green bell pepper
1 tablespoon diced tomato
1 1/2 teaspoons finely diced green onion
2 slices ham, chopped
2 mushrooms, sliced
Pinch of kosher salt and freshly ground black pepper
1/2 teaspoon chopped chives
Special equipment: a 1-quart, resealable, boil-proof (FDA-approved) bag

Directions:

1. Bring a large pot of water to a boil, then reduce to a simmer. 
2. Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal. 
3. Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives. 

Notes: Another very customizable recipe. It takes longer to get the water boiling than it would to just cook a regular omelet, but this is a simple way to cook multiple omelets all at the same time before school in the morning. Also great for camping.

Source: Food Network