Ree Drummond’s Omelet in a Bag | The Pioneer Woman | Food Network

Ree Drummond’s Omelet in a Bag | The Pioneer Woman | Food Network

Ree Drummond uses this omelet trick to create a savory breakfast with less mess.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Omelet in a Bag
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 5 min
Yield: 1 omelet

Ingredients:
2 large eggs
2 tablespoons grated Cheddar
1 tablespoon diced green bell pepper
1 tablespoon diced tomato
1 1/2 teaspoons finely diced green onion
2 slices ham, chopped
2 mushrooms, sliced
Pinch of kosher salt and freshly ground black pepper
1/2 teaspoon chopped chives

Directions

Special equipment: a 1-quart, resealable, boil-proof (FDA-approved) bag

Bring a large pot of water to a boil, then reduce to a simmer.

Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.

Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.

Waffle Maker Hash Browns
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 5 min
Yield: 5 waffles

Ingredients

Olive oil cooking spray, for spraying the waffle iron
One 30-ounce bag frozen shredded hash browns, thawed
4 tablespoons (1/2 stick) butter, melted
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup grated Cheddar
3/4 cup chopped ham

Directions

Preheat a waffle iron on the regular setting and spray both sides with cooking spray.

Squeeze out any excess moisture from the hash browns and put in a bowl. Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir. Scoop a heaping 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham. Top the cheese and ham in each section with another 1/4 cup hash browns. Close the waffle iron and cook for 15 minutes on the regular setting.

Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron.

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Ree Drummond’s Omelet in a Bag | The Pioneer Woman | Food Network