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updated: 8/4/2011 8:10 AM

Omelet in a Bag

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8 large eggs

cup milk

Salt and pepper

cup chopped onion

cup chopped green or red bell pepper

cup chopped button mushrooms

cup chopped zucchini

cup chopped yellow squash

Beat the eggs and milk together and season with salt and pepper. Divide equally among 4 to 6 (1-gallon) resealable plastic bags. Combine all the vegetables and divide equally among the bags. Seal the bags.

Fill a large pot three-quarters full with water and bring to a boil. Drop the bags into the water and cook for 10-15 minutes, or longer, until eggs are firm. When firm to the touch, take them out and serve.

Cook's note: Additions could include chopped, cooked bacon, ham or sausage. A dash of hot sauce added to the eggs and milk adds zip.

Serves four to six.

"Ultimate Camp Cooking" by Mike Faverman and Pat Mac (2011 Andrews McMeel)

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