Denver Omelet

Prep Time5

Total Time5

Servings: -4 servings

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

⅓ c diced onion
⅓ c diced green bell pepper
⅓ c diced cooked ham
4 Tb butter divided
8 eggs
¼ c half & half
pinch of salt & pepper
⅔ c shredded cheddar cheese

Instructions

In your non-stick skillet, sauté the onions and pepper in 2 tablespoons of butter.
You’ll want them tender and with just a touch of color on the onions. When they are done, place them in a dish and set them aside.
In a bowl, combine the eggs and half & half. Whisk these until well combined and a little frothy. Add in a pinch of salt & pepper.
Heat your skillet again and melt the remaining 2 tablespoons of butter until fully melted, a little bubbly, but not browned.
Pour your egg mixture into the skillet and turn your heat up to a medium high heat. Stir the eggs around and let them begin to cook.
When the eggs begin to thicken, are steaming hot and get lumpy, smooth out the top. Mine got a touch thicker than necessary…that happens sometimes when you are taking pictures.
Turn off the heat. Quickly place your toppings in a line in the middle of the omelet. You’ll add your onions and peppers, the diced ham, and around a third cup of shredded cheddar cheese.
Place a lid on a skillet to hold in the heat. When the egg are set on top, you are done!
Run a rubber spatula around the edges. Roll the omelet out onto a plate and top it with a little more cheese.
This is a large omelet and will make 2-4 servings, depending on the size.
Enjoy!

Notes

For a baked version: Preheat oven to 350 degrees. Combine the egg mixture, diced ham, sautéed onions and peppers in a bowl, and pour them into a greased 9×9 square baking dish. Bake them until the eggs are set on top, about 45 minutes. Top with the cheese, and let it melt. Allow to cool about 5 minutes.
Serve!

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