Tag Archives: Denver Omelet
Post by Alison Hein.
I was rooting for the Patriots during the football playoffs. The reason? New England cuisine (think clam chowder, lobster rolls and brown bread) would be preferable to Denver fare (think, uh, lamb, beef and, uh…) at our annual Super Bowl team-themed party. And while I’m still not sure how to appropriately represent Colorado for the evening meal, I’ve got breakfast covered super-bly with a Denver Omelet!
Fresh green peppers, chopped onion and country ham are the basis for this colorful, flavorful omelet. My version also calls for some sweet red peppers and zesty cheddar. If you chop everything up the night before, with 10 minutes prep time, you can be settling in for a super game day breakfast in bed. Just don’t forget the strong Seattle coffee. Heck. Make it an espresso. Stay alert as you cheer your favorite team to victory.
1 teaspoon olive oil
¼ cup finely chopped onion
¼ cup finely chopped red bell pepper
¼ cup finely chopped green bell pepper
¼ cup cooked ham, cut into small cubes
1 tablespoon butter
¼ cup grated sharp cheddar cheese (optional)
Salt and pepper to taste
Pour olive oil in heavy frying pan and heat over medium heat. Add chopped onion, red pepper and green pepper, and cook until softened, 3 to 5 minutes. Add the ham at the last minute, just to warm through. Set aside.
Melt butter in a separate small, heavy pan over high heat. Break eggs into small bowl and whisk until mixed. Add eggs to heated pan all at once and swirl to even. Tilt pan slightly, and every few seconds, use a jerking motion to pull the pan towards you so the eggs move away as they begin to cook. When the eggs begin to set but are still very soft in the center, remove the pan from the heat for a few seconds.
Spoon about 2/3 of the onion mixture over the top of the eggs. Sprinkle grated cheddar cheese on top of the onions, peppers and ham. Return the pan to the stove, reduce heat to low, and continue the jerking motion, this time holding the pan at an even higher angle, until the omelet begins to flip over onto itself. Give it a little push with a spoon or spatula if necessary. Leave folded omelet in pan and cook on low heat until cheese melts, less than 1 minute.
Turn the omelet out onto a plate, top with remaining onion/pepper/ham mixture, sprinkle with salt and pepper, and serve immediately.
Makes 1 serving.