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Denver Omelet Ingredients

This is one of the best and best known American omelets. If it is scrambled and placed between slices of toast it becomes a Denver sandwich and is equally as good. 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

• 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 sift 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

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