Introduction: Omelette in a Jar
This quick savory breakfast is packed with protein and easy to customize!
Many different cheeses, meats and vegetables can be used
for a different omelette every week.
Delicious combinations to try:
mushroom, spinach, feta
smoked salmon, dill, butter
onion, green pepper, mushroom
cooked potato, bacon, Colby-jack
roasted tomatoes, parmesan, garlic
The omelette jars will keep for 4 days in a cold refrigerator.
These can also be dumped into a hot oiled pan for quick cooking.
Make a bunch on Sunday for easy hot breakfasts all week!
- 8oz glass jars
- 2 eggs per jar
- filling ingredients
Step 1: Gather Ingredients
Prepare the ingredients for a quick assembly line.
For my omelettes I used:
chopped canned potato
diced sweet red pepper
chopped precooked bacon
shredded sharp cheddar cheese
2 eggs per jar
Step 2: Customize the Ingredients
Place 1/8-1/4 cup of each filling ingredient in each jar
This is where I create several different omelettes for my family’s needs and tastes.
Some have no cheese for the lactose sensitive and some have no peppers for the vegetable hater.
Step 3: Add the Eggs
Gently break 2 eggs in each jar trying not to break the yolks....this will help keep the
eggs fresh for the week.
Top with 1/4 tsp onion salt and black pepper
Step 4: Lid and Label
Scew caps on tightly
Label tops with permanent marker
Store in refrigerator
Step 5: Cooking
Shake the jar vigorously to break up the yolks and combine the ingredients
Cover jar with paper towel and place in microwave
Step 6: Microwave
You'll need to experiment with this step to get your eggs exactly as you like.
In my microwave I cook the omelette jar like this:
1.microwave 30 seconds
3.microwave 30 seconds
5. microwave 30 seconds
6.cool a bit before eating
The jar is HOT!
I use the paper towel to remove the jar from the microwave for stirring......
you could use oven mitts for better protection
Enjoy a hot high protein breakfast every morning!
Participated in the
Mason Jar Speed Challenge