It’s just such a clever recipe. I like the fact it raises a few eyebrows and shakes things up
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No child should ever go to bed hungry says chef Tom Kerridge and there are lots of simple, nutritious and affordable recipes at Full Time
Prep Time
2 minutes
Cook Time
15 minutes
Servings
2
Method
1 Crack eggs into a bowl and beat with a fork. Grate the cheddar and roughly chop the ham, then add to the eggs with salt and pepper and stir well.
2 Pour half the egg mixture into a heatproof ziplock bag, carefully push out all the excess air, and seal. Repeat with the rest of the egg mixture in another bag.
3 Fill the kettle to ¾ full, carefully place both bags inside leaving a little of each bag hanging over the top of the kettle, and close the lid to secure the bags.
4 Boil the kettle, then leave to stand for 8 mins – don’t open the lid. Boil again a second time and, once boiled, carefully remove the bags using a set of tongs. Be careful, it’s hot.
5 Unzip the bags, slide the omelette onto a plate and tuck in.
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