Denver Omelet Hash Recipes

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

Ingredients

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

DENVER OMELET CUPS

Denver Omelet Cups image

In place of ham steak, you can use crumbled sausage or diced turkey breast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 8

Ingredients

5 teaspoons unsalted butter
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 2 large egg whites
Coarse salt and ground pepper
1/2 small red onion, diced small
1 small red bell pepper, stemmed, seeded, and diced small
4 ounces ham steak
3 ounces cheddar

Steps:

Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

Nutrition Facts : Calories 247 g, Fat 14 g, Fiber 2 g, Protein 17 g, SaturatedFat 8 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

Ingredients

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.

BAKED DENVER OMELET

Baked Denver Omelet image

My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.

Provided by MOMINOREGON

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
½ onion, chopped
½ green bell pepper, chopped
1 cup chopped cooked ham
8 eggs
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.6 g, Cholesterol 380.8 mg, Fat 26.8 g, Fiber 0.5 g, Protein 22.4 g, SaturatedFat 12.5 g, Sodium 711.8 mg, Sugar 2.4 g

HASH BROWN OMELET

Hash Brown Omelet image

One of my favorite pastimes is cooking. My friends and family have always encouraged me...mainly because they get to sample my "creations". This recipe is a classic that I've been making for years.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 2-3 servings.

Number Of Ingredients 9

Ingredients

4 bacon strips
2 cups frozen shredded hash brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 large eggs, lightly beaten
1/4 cup whole milk
1/2 teaspoon salt
Dash pepper
1 cup shredded sharp cheddar cheese

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside., Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender., In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.

Nutrition Facts : Calories 462 calories, Fat 35g fat (17g saturated fat), Cholesterol 346mg cholesterol, Sodium 942mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

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