Colorado Omelet Recipes

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THE DENVER OMELET



The Denver Omelet image

A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 8

3 large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper

Steps:

  • Beat eggs until just combined; do not over-beat.
  • Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
  • Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
  • Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g

NEW COLORADO OMELET



New Colorado Omelet image

A fresh and delicious change of pace over traditional omelets.

Provided by pillsburydoughboy

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 slice bacon
3 eggs
¼ cup milk
2 teaspoons vegetable oil
½ large tomato, diced
2 thin slices tomato, halved
5 ounces thinly sliced deli turkey
¼ cup shredded Monterey Jack cheese
¼ cup prepared hollandaise sauce
1 pinch dried parsley

Steps:

  • Place bacon into a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, allow to cool, and crumble the bacon.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Whisk eggs and milk in a bowl until smooth.
  • Heat vegetable oil in an omelet pan or skillet over medium heat and pour in egg mixture. Swirl the pan to coat the bottom of the skillet evenly with the eggs. Cook until the omelet is barely set but the edges are not hard, 1 to 2 minutes.
  • Gently flip the omelet over and cook the other side, about 1 more minute.
  • Place omelet onto a broiler-safe baking sheet; top the omelet with crumbled bacon, diced tomato, deli turkey, and Monterey Jack cheese.
  • Fold the omelet in half to enclose the fillings and place the omelet under the broiler until the cheese bubbles, about 2 minutes.
  • Place omelet onto a serving platter and arrange the tomato slices on the omelet. Pour hollandaise sauce over the omelet and sprinkle with parsley flakes to serve.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 7 g, Cholesterol 417.6 mg, Fat 29.2 g, Fiber 0.7 g, Protein 28.7 g, SaturatedFat 12.5 g, Sodium 1212.5 mg, Sugar 3.5 g

OVEN DENVER OMELET



Oven Denver Omelet image

I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. -Ellen Bower, Taneytown, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

8 large eggs
1/2 cup half-and-half cream
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion

Steps:

  • In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. , Bake at 400° for until golden brown, 20-25 minutes.

Nutrition Facts : Calories 235 calories, Fat 16g fat (8g saturated fat), Cholesterol 326mg cholesterol, Sodium 506mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.

CLASSIC OMELETTE RECIPE BY TASTY



Classic Omelette Recipe by Tasty image

Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive

Provided by Matthew Johnson

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 7

3 eggs
1 tablespoon butter
spinach, cooked, optional
tomato, chopped, optional
mushroom, sliced and sautéed, optional
cheese, optional
nira chive, chopped, optional

Steps:

  • In a medium bowl, beat the eggs.
  • Melt the butter in a medium frying pan over medium heat.
  • Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
  • Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
  • Sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

COLORADO OMELET



COLORADO OMELET image

Categories     Egg     Breakfast     Super Bowl

Number Of Ingredients 11

Olive Oil
1 slice ham
1/2 large tomato
1/4 yellow onion
3 slices green jalapeño (or to taste)
3 large eggs
2 tablespoons Egg Nog
1 (10-inch) corn tortilla
Guacamole
Sour cream
Your favorite salsa

Steps:

  • Preheat oven to 350°F. Drizzle approximately 2 tablespoons olive oil into medium non-stick skillet and heat to medium. Dice ham, tomato, and onion; add to skillet and sauté. Carefully cut 3 jalapeño slices into small pieces and add to skillet mixture. Beat eggs with egg nog; pour over entire skillet mixture and reduce heat. Flip omelet when eggs are fully cooked. (Make sure the pan doesn't get too hot.) While omelet is cooking, place tortilla in oven-safe dish with a small amount of water and heat in oven for two minutes (Do not overcook.) Once the omelet has finished cooking, remove tortilla from oven. Place omelet onto the tortilla, top with guacamole and roll contents together. Spoon sour cream on top with a little extra guacamole; add salsa to taste.

WESTERN OMELET RECIPE BY TASTY



Western Omelet Recipe by Tasty image

Looking for an omelet that's a bit less fussy and a little easier to make? Or maybe you're looking for a breakfast loaded with delicious fillings? This golden-brown-on-the-outside and flavorful-on-the-inside, American-style omelet is the one for you.

Provided by Matt Ciampa

Categories     Breakfast

Time 20m

Yield 1 serving

Number Of Ingredients 9

4 large eggs
⅛ teaspoon kosher salt, plus more to taste
2 teaspoons water
2 tablespoons unsalted butter, divided
¼ cup yellow onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
⅓ cup deli ham, diced into 1/2 in (1/4 cm) cubes
½ cup shredded cheddar cheese

Steps:

  • Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
  • Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
  • Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
  • Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
  • Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 936 calories, Carbohydrate 15 grams, Fat 70 grams, Fiber 2 grams, Protein 60 grams, Sugar 6 grams

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