Easter is a great time to try this new Now & Later family breakfast and brunch recipe.  This recipe is easy and a fun way to get everyone involved in the food prep. The best part is that no one has to wait for his or her special omelet! (And preparing their own, personalized omelet has a magical effect on kids — they’ll scarf it up.)


Eggs (2 large or extra large per person)

Ziploc freezer bags, quart size

Omelet ingredients of your choice, such as chopped green and red bell peppers, onions, cheese, sausage, ham, tomato, mushrooms, broccoli, salsa, etc.  Amount needed of each will vary according to how many people participate.

Whole wheat pie crust

1/2 cup shredded cheese – optional



Bring 8 cups water to high boil.

Put out the variety of omelet ingredients.  Set aside 1/4 cup of each for later.

Have each person write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into each bag (don’t use more than two); shake to combine them.

Have each guest add prepared ingredients of their choosing to their bag and shake. Make sure to get the air out of the bag before zipping it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Serve with fresh fruit.


Prepared whole wheat pie crust in pan
Remaining 1/4 cup omelet ingredients
1/2c shredded cheese

Mix together remaining omelet ingredients.

In a separate bowl, mix 4 eggs plus 2 egg whites (you can use all egg whites), salt and pepper.  Pour into mixed omelet ingredients and stir.  Spread entire mixture onto pie crust. Sprinkle cheese on top.

Bake at 350 degrees for 30 minutes or until filling is firm.

Note: You can freeze this omelet pie for a later date.