Denver Omelet Recipe

Favorite Restaurant Breakfast Recipe

A Denver Omelet is one of the best ever omelet recipes and a best known American omelet. If it is scrambled and placed between slices of toast it becomes a Denver sandwich and is equally as good.

An omelet is a preparation of beaten egg cooked with butter and / or oil in a frying pan and folded around a filling.

In this case, ham, peppers, red or white onion and cheddar cheese.

Don't miss the article entitled "How To Cook An Egg." I know you'll find it informative as well as somewhat humorous.

And just so you know, this omelet, also called a Western Omelet, is a great low carb breakfast. Just serve the omelet with tomato slices or some fresh fruit.

Denver Omelet Recipe

Favorite Restaurant Breakfast Recipe

Also Known As a Western Omelet

Preparation Time: 8 minutes. Servings: 2

Ingredients:

1 1/2 teaspoon of butter and oil (vegetable or peanut)
3 – 4 beaten eggs, seasoned with salt and pepper
1/4 cup diced cooked ham (diced means cut into small pieces – about 1/4 inch)
2 tablespoons diced green or red pepper
2 tablespoons sliced red onion
1-2 ounces Cheddar cheese, grated

Instructions:

Heat a 7 – 8 inch or 10 inch skillet (depending on how thick you want your omelet to be) over moderate heat
While the pan is heating, beat the eggs in a mixing bowl until well blended but not frothy
When the pan is hot enough to sizzle a drop or water, add the butter and oil combination
When butter stops foaming, add ham, peppers and onions, and sauté two minutes or until very hot
Whip the eggs a couple of times and pour eggs into pan and let sit on heat until eggs begin to cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat until top is thickening and very little liquid egg remains
Add cheese and cover until cheese is melted
Fold omelet and divide before sliding onto plates

Note: When selecting green, red or yellow peppers they should be shiny, well-shaped and show no signs of shriveling or have any soft spots. To “prep” peppers, cut in half lengthwise and remove the core, seeds and white membranes, then dice, chop or julienne depending on the recipe.