Denver Omelete
Tags: American Cuisine, bacon, bell peppers, cheese, eggs, ham
A Little Personal History:
I love Brunch!! Eggs served the way you like … Eggs Benedict, Omelete, Scrambled, Fried …. Crepes, Blintzes, Pancakes, Muffins, Rolls; Bacon, Sausage and all the other awesome Sides, Fruits and Desserts served “smorgasborg” style
And if I want an omelette? My favorite is where I live … The Denver Omelet.
And here’s some trivia, the Denver Omelet didn’t start as an omelet. It started as the Denver Sandwich, which is basically a Denver Omelet between two pieces of toast.
Regardless, Denver even has a plack for their beloved Denver Omelet.
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
person
|
Ingredients
- 3 strips bacon
- ¼ cup onion chopped
- ¼ cup red bell peppers chopped
- ¼ cup green bell peppers chopped
- ¼ cup ham cooked, diced
- 3 large eggs
- 1 tablespoon cream half and half, or whole milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 dash Scorching Hot Sauce optional
- 2 tablespoons butter or oil
- ½ cup Cheddar cheese grated
- 1 teaspoon chives chopped for garnish (optional)
Ingredients
|
Instructions
- In large skillet or microwave, cook bacon till done. Place on paper towels to absorb grease and allow to cool.
- While bacon is cooling, on cutting board, dice cooked ham, chop onion, peppers and set aside in a medium bowl.
- When bacon has cooled, chop bacon into bits on cutting board and set aside in small bowl. Optionally save 1 Tbs+ mixture in side bowl for sprinkling on top with grated cheese.
- Grate cheese and set aside in small bowl.
- Pre-heat oven on Broil
- In a small bowl, break eggs, whisk the eggs lightly. Add cream, salt, pepper, and hot sauce if desired. Whisk till blended but not frothy.
- Over medium heat, melt butter in a large skillet.
- Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque.
- Reduce heat to medium-low and slowly stir the egg mixture into the skillet mixture.
- Cook until bottom side of omelet has “set” but not browned. As top side begins to solidify, start moving skillet in a circular direction so bottom won’t stick to surface. If it doesn’t move freely, use spatula to pry loose around edges and underneath.
- Flip “set” egg mixture over and repeat cooking process for other side. See Tips for help in flipping.
- Transfer omelet to heat proof serving plate, fold over itself in half and sprinkle grated cheese on top.
- Put plate in oven and heat till cheese melts.
- Serve immediately with Hash Browns, English Muffins, mixed fruit or melon and orange slices.
- Repeat as necessary.
Recipe Notes
Advanced Preparation:
- Steps 1-4 can be done in advance and refrigerated.
- Steps 5-12 can be done in advance and refrigerated till ready to “reheat” and server.
Tips, Notes, and Variations:
- Omelets take little time to complete. Always ensure your fillings are either pre-cooked, able to be finished in the time available, or edible when raw but warmed.
- Flipping the eggs: This might take some practice yet there are options.
- The most common method is to use a very wide spatula (or two smaller ones) to get underneath and flip eggs over.
- The more “professional” method is to flip the eggs in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.
- Another method, used most often when prepared in front of others, is to fold the Omelette while still in the skillet.
- Again, the “professional” method described above is the most impressive way, yet takes some practice.
- If you’d rather not go through a lot of eggs while practices, the spatchula methods works very well and it’s actually my preferred method.
- This method also makes it easy to prepare many omelets in advance and when ready to serve, reheat all in the oven with the cheese melted on top
You must log in to post a comment.