THE DENVER OMELET
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
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
With this easy recipe, breakfast or brunch for a crowd will be so easy to cook!
Provided by Holly Nilsson
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Beat eggs, milk and salt & pepper with a fork. Set aside.
- Melt butter in a 6" skillet over medium heat. Add onion and cook until slightly softened about 3 minutes.
- Add ham and peppers. Cook an additional 3-5 minute or until peppers are tender.
- Turn heat to medium-low and add egg mixture. Allow to cook about 2 minutes.
- Run the spatula along the edges of the egg mixture while lifting the pan to allow raw egg to run underneath the cooked eggs.
- Once the eggs are almost set, add cheese and cover. Cook until top is set and cheese is melted, about 5-6 minutes.
- Fold in half and serve.
Nutrition Facts : Calories 664 kcal, Carbohydrate 7 g, Protein 43 g, Fat 51 g, SaturatedFat 26 g, Cholesterol 741 mg, Sodium 1038 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
DENVER OMELET
The Denver omelet - a diner classic of eggs, bell peppers, onions, ham and often cheese - actually began as a sandwich made with those ingredients in the American West in the late 19th century. Its exact origins are fuzzy, but some historians think it was a modification of egg foo yong made by Chinese laborers working the transcontinental railroad, or a scramble made by pioneers masking spoiled eggs with onions. (Bell peppers were likely a later addition.) When the sandwich became popular in Utah, it was named the Denver sandwich after Denver City, Utah. By the 1950s, the Denver was one of the most popular sandwiches around, and at some point in the mid-20th century, diners swapped the sandwich bun for a knife and fork.
Provided by Ali Slagle
Categories breakfast, brunch, dinner, easy, for two, lunch, quick, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the eggs and 1/2 teaspoon salt; set aside.
- In a medium (10-inch) nonstick skillet, heat 1 tablespoon butter over medium-high. When foaming, add the bell pepper and onion, season lightly with salt and pepper and stir to coat in the butter. Shake into an even layer and cook, undisturbed, until browned underneath, 2 to 3 minutes.
- Add the ham and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes. Transfer the mixture to another medium bowl, add the cheese, and stir to combine.
- Reduce the heat under the skillet to medium-low. Add 1/2 tablespoon butter and swirl to coat the pan. Whisk the egg mixture and pour half into the skillet. Cook without touching until the eggs around the edges of the pan are set, 30 seconds to 1 minute. Using a spatula, slightly pull the edge of the omelet in toward the center and, while holding the spatula in place, tilt the pan so that the egg runs to the empty skillet. Repeat this around the edge of the whole circle until the surface is nearly set but still shiny. (No runny egg will travel when you tilt the pan.)
- Spoon half the vegetable mixture onto half the egg, cover the skillet with a lid or baking sheet, and cook until the egg is set and the cheese is melted, 1 to 3 minutes. Run the spatula around the edges, then fold the naked half over the filling. Slide the omelet onto a plate, then repeat with the remaining butter, egg and filling.
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