A Little Personal History:
Description Text
Description:
This is just slightly different from the traditional Denver omelet as is has cheese melted on top. However, unlike traditional omelets, rather than adding the ingredients during cooking, to act as a filling; the Denver Omelet cooks everything together and near the end of cooking or after cooking the omelet is folded in half over itself.
| Categories: | Breakfast or Brunch |
| Servings: | 1 serving |
| Time: | – Preparation: 10 minutes – Cooking: 10 minutes |
| Equipment: | Large non-stick skillet, cutting board and knifes, grater, measuring cups and spoons, 1 medium bowl, 2 small bowls |
| Difficulty: | Medium |
Ingredients:
- 4 slices bacon
- ¼ cup chopped onion
- ¼ cup chopped red bell peppers
- ¼ cup chopped green bell peppers
- ¼ cup cooked diced ham
- 3 large eggs
- 1 Tbs cream, half and half, or whole milk
- ¼ tsp salt
- ¼ tsp pepper
- a dash or two of Lars’s Scorching Hot Sauce (optional)
- 2 Tbs butter
- ½ cup cheddar cheese, grated
Procedure:
- 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, crumble into bacon bits and add to bowl. If time is short, you can also chop bacon into bits on cutting board. Optionally save 1 Tbs+ mixture in side bowl for sprinkling on top with grated cheese.
- Grate cheese and set aside in a small bowl.
- Pre-heat oven on Broil.
- Over medium heat, melt butter in a large non-stick skillet.
- Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque.
- 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.
- Slowly stir the egg mixture into the skillet mixture.
- Reduce heat to medium-low and 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.
- Turn 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 Lars’s Hash Browns, and side dishes of Lars’s English Muffins, mixed fruit or melon and orange slices.
- Repeat as necessary.
Advanced Preparation:
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.
- The more 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.
