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

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

onion salt

black pepper

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.

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

Scew caps on tightly

Label tops with permanent marker

Store in refrigerator

Shake the jar vigorously to break up the yolks and combine the ingredients

Remove lids!

Cover jar with paper towel and place in 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

2.stir well

3.microwave 30 seconds

4.stir well

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!