Diary of a Dying Nation (@DiaryofaDyingNation)

Kettle omelette *This one does what it says on the tin – yes, you really can make an omelette in a kettle. It couldn’t be simpler, and there’s no washing up. If you don’t fancy a cheesy omelette, give grated mushrooms or sweetcorn a go – they’ll be just as tasty.* 4 large eggs 5 slices wafer-thin ham 2 T. grated cheddar Salt & pepper 2 x heatproof zip-lock sandwich bags Sriracha, brown sauce or your favourite sauce, to serve (optional) Crack the eggs into a bowl and beat with a fork. Roughly chop the ham, then add this and the cheese to the eggs. Season and give it a good stir. Pour half the egg mixture into a heatproof zip-lock sandwich bag, carefully push all the excess air out of the bag and seal it. Repeat with the remaining egg mixture and the second bag. Fill the kettle to three-quarters full, then carefully place both omelette bags inside, leaving a little of each bag hanging over the top of the kettle, and close the lid to secure the bags in place. Switch the kettle on and, once it has boiled, leave to stand for 8 min. – don’t be tempted to open the lid. Turn the kettle back on again for a second boil and, once it’s boiled, carefully lift out the omelette bags using a pair of tongs or similar. Unzip the bags, slide the omelettes out on to two plates, add your sauce and tuck in. #KehtteOmelette #Egg #MakeThis https://www.theguardian.com/food/2021/may/29/easy-tortilla-pizza-creamy-chicken-pie-kettle-omelette-shakshuka-traybake-marcus-rashford-and-tom-kerridge-easy-family-recipes