Easy Omelette

Great for brunch, lunch or dinner with a glass of bubbly!


4 eggs
1 chopped tomato
Grated Cheese
Diced Ham
(I like to add small pieces of left over roast potato too)
Salt and Pepper
Herbs to your liking


1. Break the eggs into a large sealable ‘clip lock’ Glad Bag and the rest of the ingredients, seal the bag and shake thoroughly until mixed.

2. Place the bag in a pot of boiling water and cook until eggs are no longer runny.

3. Open the bag and pop omelette onto a plate – voila!

Thank you – E. Doppler