Denver Omelet
For decades, I kept skipping breakfast and probably had it less than a dozen times a year. It’s not that I didn’t enjoy it… au contraire, I always loved it! It’s probably the fact that I drank too much coffee until mid-afternoon. Recently, I cut my caffeine intake by 70% and often make an effort to take a break around 10:00am to eat. It can be something quick like toast or more elaborate like pancakes.
Both of my parents loved cooking but on Sunday, my father made sure to look after the breakfast/brunch. It was anything from Quiche, French Toast, Potato Pancakes to Old Fashioned Baked Beans, Muesli, Banana Bread, Waffles, and so on. Another breakfast item he loves and made often was a Western Omelet also know as a Southwest Omelet or Denver Omelet!
Omelets are easy to make and also quick! What I appreciate about them is it’s a good way to use up some leftover veggies like when I make my White Omelet or the Soufflé Mexican one. Denver Omelet is slightly different because traditionally the filling is a combination of onions, green peppers and smoked ham. Do I stick to the textbook? No!
When I make this featured recipe, I like to add red peppers as well because I like when a dish is colorful plus we all eat with our eyes first! Another “non-traditional” ingredient I add is smoked paprika. It gives just another delicious layer in the background. As I mention frequently, most recipes can be slightly changed just like this one…
Making an omelet is really not difficult but there are certain “rules” to respect…
– Always cook your veggies first.
– Don’t be afraid to beat your eggs. Keep beating them until there are no strands of yellow or white in the bowl.
– Milk… that’s a big NO-NO! On the other hand, feel free to season your well-beaten eggs with salt and pepper.
– The best way to make an omelet is in a non-stick 8 or 9-inch skillet. This recipe is for two and if you want to feed a crowd, keep reusing the same pan or simply make a Frittata or a Quiche.
Here’s how to cook them the proper way for best results…
After sautéing your veggies and transferring them to a bowl, reduce the heat to medium-low, grease your pan lightly with cooking spray – I don’t wipe the skillet – and cook your eggs slowly. If the heat is too high, the bottom will be browned while the top will still be undercooked. As soon as you add the eggs to the hot pan, swirl the skillet around so they’re well distributed and cover the bottom nicely. When the edges start to set, slide a spatula under to release them and then tilt the pan so the runny eggs get in contact with the hot skillet and continue doing that until the top is cooked. After a few minutes if there’s still a little bit of runny eggs in the center, place the skillet in a 300ºF preheated oven for 30 to 60 seconds
Denver Omelet is a tasty American classic! I like to serve it with sautéed potatoes, toast and fresh fruits. Another way David and I enjoy it is to turn it into a sandwich between two grilled slices of bread and topped with ketchup. Although it’s an amazing breakfast item, nothing is stopping you from having it for lunch or dinner.
Bon Appétit!
Here are more scrumptious breakfast recipes for you to try…
– Angel Eggs on a Cloud
– Breakfast Quinoa Cereal with Mixed Berries
– Eggs Benedict
– Breakfast Sausage Muffin Cups
– Soft Boiled Eggs
– Homemade Pop Tarts
– Shakshouka
– Avocado Sweet Pea Toast
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast & Brunch
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Denver Omelet
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Ingredients
- 4 large free-range eggs, beaten
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tbsp. butter tips & tricks
- 1/4 cup onions, diced
- 2 tbsp. green peppers, diced
- 2 tbsp. red peppers, diced
- 1/4 cup smoked ham, diced see Recipe
- cooking spray, as needed
- 1/2 cup sharp Cheddar cheese, grated
- 1/8 tsp. smoked paprika
Directions
- Beat eggs very well before adding salt and pepper. Beat again and set aside.
- Transfer the mixture to a bowl and set aside.
- Reduce heat to medium-low and lightly grease the skillet with cooking spray.
- Add beaten eggs and swirl the pan to distribute the egg mixture and cover the bottom of the skillet. Let sit for about 45 seconds before adding cheese and smoked paprika.
- When the edges start to set, using a spatula, gently slide it under to release it and then tilt the pan so the runny eggs get in contact with the hot skillet, cooking them as well. Continue until the top is cooked and there’s no runny eggs.
- Add the vegetable mixture onto half of the omelet and quickly flip it over. Serve immediately.
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