Cooking in Small Galleys -- Easy Onboard Omelettes

Small Galley Cooking--Easy Onboard Omelettes... Bay gourmets and Catalina 30 owners, Frank and Tina LeAnne, share some breakfast-making tips for small spaces.

Gathering cooking ingredients before you get onboard.

For anyone that enjoys the outdoors, whether it be in the woods or on the water, the challenge of orchestrating a delicious, well-rounded meal utilizing limited resources is real.

In our 1977 Catalina 30, the limited space of the galley is a far cry from the spacious kitchen back on solid land at our humble abode. Though at home we enjoy cooking together, and dancing in the kitchen, this is near impossible aboard our sailing vessel. This doesn’t mean that we can’t still enjoy working together to make some big taste with our limited space and resources.

Ziplocks--what sailor doesn't love them for pre-sailing cooking prep?

Being prepared and thinking ahead make things less complicated. It is our intention to use this medium to show you, the wonderful readers, some great ways to fix some amazing delights in creative ways.

This will allow you to enjoy these tastes aboard any vessel, whether it has the galley of an aircraft carrier steaming out of Norfolk or bay cruiser moored in some quiet little harbor. We want to try your recipes, and while giving credit where credit is due, we will share the recipes you share with us through a fun and entertaining way.

Boiling water... we got that!

Breakfast tends to be one of our favorite meals. Tina LeAnne loves pancakes; my favorite is omelets. They’re a little easier to make and honestly, don’t take much effort at all. The variations are totally up to you—add the normal favorites such as bacon or ham. Mix it up with Chesapeake soft-shell blue crab or whatever tickles your fancy. One of my favorite sayings is “a recipe is nothing more than a guideline.”

Below is an easy way to prepare a wonderful breakfast to enjoy while watching the sun come up over the Bay, as you breathe in a fresh new day. Eat Well!

bon appetit!

Easy Shipboard Omelets

What you will need:

1 Zipper style sandwich bag per omelet

1 medium sauce pan

Heat source to boil water


2-3 eggs (depending on how hungry you are)


Protein (Vegetarians consider adding Portabella mushrooms or another Veggie protein)

Veggies of your liking

Salt & Pepper (according to taste)


In a medium sauce pan fill to 2/3 full of water, and bring to a boil.

While the water is coming to a boil, crack your eggs and put them in your Zipper style bag, add cheese, protein, veggies, salt and pepper. Seal bag and squish around, mixing well.

Once water has been brought to a boil, place the bag in the boiling water and allow omelet mixture to cook through (About 15 minutes). Remove bag from water, plate and enjoy.

A simple folding camp stove toaster is an easy way to add some toast to round out the first meal of the day, with your favorite, jam, jelly or just plain butter.

Bay gourmets Frank and Tina LeAnne and their Catalina 30.

Send us your stories with your recipes. We can’t wait to see them.