Omelet in a Bag

8 large eggs

½ cup milk

Salt and pepper

½ cup chopped onion

½ cup chopped green or red bell pepper

½ cup chopped button mushrooms

½ cup chopped zucchini

½ 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)