Classic Denver Omelet
A Denver omelet is a classic combo of ham, onions, and bell pepper. It makes a delicious meal for breakfast, lunch, or dinner. Adding tomatoes to the filling of a Denver omelet makes it a “Western” omelet, but we like keeping the tomatoes raw and serving them on top, as a little salad. It adds another layer of flavor and texture, and looks very pretty, to boot!
Ingredients
- ½ cup quartered cherry or grape tomatoes
- 1 teaspoon chopped parsley
- 1 teaspoon chopped scallions
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons salted butter
- 2 slices APPLEGATE NATURALS® Slow Cooked Ham, chopped
- ¼ cup chopped green bell pepper
- 2 tablespoons chopped yellow onion
- 3 large eggs, lightly beaten
Instructions
- In a small bowl, combine the tomatoes, parsley, scallions, and olive oil. Season to taste with salt and pepper. Stir gently to combine, then set aside.
- Melt 1 tablespoon butter in a medium nonstick skillet over moderate heat. Add the ham, bell pepper, and onions. Season lightly with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a plate.
- Add the remaining tablespoon butter to the skillet and melt over moderate heat, tilting the skillet to spread the melted butter evenly over the bottom. Add the eggs and cook until the bottom just begins to set, then gently push the eggs at the edges of the skillet towards the center, letting the raw egg flow underneath. Continue until the bottom is just set, then continue to cook, undisturbed, until the eggs are fully set but still creamy looking. Add the ham and vegetable mixture to the top of the eggs, then gently fold one half of the omelet over.
- Remove from the heat and slide the omelet onto a plate. Spoon the tomato salad over the omelet and serve at once.
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- In a small bowl, combine the tomatoes, parsley, scallions, and olive oil. Season to taste with salt and pepper. Stir gently to combine, then set aside.
- Melt 1 tablespoon butter in a medium nonstick skillet over moderate heat. Add the ham, bell pepper, and onions. Season lightly with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a plate.
- Add the remaining tablespoon butter to the skillet and melt over moderate heat, tilting the skillet to spread the melted butter evenly over the bottom. Add the eggs and cook until the bottom just begins to set, then gently push the eggs at the edges of the skillet towards the center, letting the raw egg flow underneath. Continue until the bottom is just set, then continue to cook, undisturbed, until the eggs are fully set but still creamy looking. Add the ham and vegetable mixture to the top of the eggs, then gently fold one half of the omelet over.
- Remove from the heat and slide the omelet onto a plate. Spoon the tomato salad over the omelet and serve at once.