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Denver Omelet
6 large eggs, lightly beaten with a dash of milk
1/2 C red or yellow onion, chopped
1/2 C red bell pepper, chopped
1/2 C green bell pepper, chopped
1/2 C cooked ham, diced
2 TBS butter
1/2 tsp. salt
1/2 tsp. black pepper
1/4 to 1/2 C cheddar cheese, grated
Melt butter in a large skillet or griddle. Sauté onion, bell pepper and ham in the butter until onions become translucent. In a small bowl, beat the eggs lightly. Add salt and black pepper. Pour eggs slowly into mixture in the skillet. Stir until evenly combined. Lightly brown on one side; turn over to lightly brown other side. Add cheese; continue to cook until cheese is melted. Fold omelet and divide before serving.
Note: The omelet can also be cooked in a wok (as displayed in pictures above and below; click on images to view larger sizes in a new window).
*Denver Omelet images (C)2013 Shenanchie.
Recipe featured in the Larkin Community Cookbook.
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