Denver Western Omelet Recipes

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

DENVER (WESTERN) OMELET

Steps:

• In a nonstick skillet, melt the butter over medium heat.
• Add the diced green bell pepper, diced red bell pepper, diced white onion, and diced ham steak. Sautee until vegetables are soft and translucent, about 5 minutes. Remove mixture from the pan and set aside.
• In a small bowl, whisk together the eggs. Pour into nonstick skillet over medium heat. Allow the eggs to begin to slightly firm around the edges, then add the seasonings (salt, garlic powder, black pepper, onion powder, smoked paprika).
• Top half of the egg mixutre with shredded cheddar, and the other half with the bell pepper, onion, and ham mixture. Once the egg has completely cooked (about five minutes) fold the omelet over with the cheddar side on the top half. Refer to photo if needed.
• Preheat oven to 350 degrees F.
• Combine all ingredients in a bowl and whisk well until evenly distributed.
• Use a small portion of the mixture to fill 10 lined muffin tins.
• Bake for 17 minutes, or until firm.

THE DENVER OMELET

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.

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

BAKED DENVER OMELET

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.

THE DENVER OMELET

Steps:

• Heat oven to 400 degrees.
• Grease round baking dish.
• Melt butter in skillet over med-lo heat.
• add onion and red pepper, cook until soft.
• add ham, cook 2 mins more.
• Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
• Transfer to prepared dish.
• Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.