OMELET
The Denver Omelet
Ingredients
- 3 large eggs
- 1 tablespoon butter
- ¼ cup diced smoked ham
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- salt and freshly ground black pepper to taste
- ⅓ cup shredded Cheddar cheese
- 1 pinch cayenne pepper
Directions
Directions
- Gather all ingredients.
- Beat eggs in a small bowl until just combined; do not overbeat.
- Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.
- Reduce heat to medium-low and pour in eggs. Mix briefly with a s
- Gather all ingredients.
- Beat eggs in a small bowl until just combined; do not overbeat.
- Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.
- Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed.
- Quickly run the spatula along edges of omelet.
- Sprinkle Cheddar cheese and cayenne pepper over omelet.
- Cook, shaking the pan occasionally, until top is still wet but not runny, about 5 minutes. Use a spatula to fold omelet in half and transfer it to a plate.
Crispy Bacon and Sweet Onion Omelet
Ingredients
- 4 strips bacon
- 1 teaspoon butter
- ½ sweet onion, diced
- 3 jumbo eggs
- 2 tablespoons water
- ¼ cup shredded sharp Cheddar cheese
- 1 slice process American cheese, diced
- ⅛ teaspoon salt
- ⅛ teaspoon crushed red pepper flakes
Directions
Directions
- Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
- Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
- Prepare a 10-inch non-stick skillet with cooking spray and place over
- Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
- Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
- Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.
Baked Omelet
Ingredients
- 8 large eggs
- 1 cup milk
- ½ cup shredded Cheddar cheese
- ½ cup shredded mozzarella cheese
- 3 ounces cooked ham, diced
- 1 tablespoon dried minced onion
- ½ teaspoon seasoning salt
Directions
Directions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Whisk eggs and milk together in a bowl.
- Stir in Cheddar, mozzarella, ham, onion, and seasoning salt.
- Pour into the prepared baking dish.
- Bake, uncovered, in the preheated oven until set, 40 to 45 minutes.
- Serve immediately and enjoy!
Greek Omelet with Asparagus and Feta Cheese
Ingredients
- 2 tablespoons olive oil
- 6 spears fresh asparagus, trimmed and chopped
- ½ red bell pepper, chopped
- ½ cup cherry tomatoes, halved
- ½ cup chopped fresh spinach
- ½ teaspoon minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt to taste
- 2 tablespoons butter
- 6 large eggs
- ¼ cup whole milk
- ½ cup crumbled feta cheese
- ¼ cup shredded Cheddar cheese
Directions
Directions
- Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and tra
- Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
- Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
- Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.
Baby Spinach Omelet
Ingredients
- 2 eggs
- 1 cup torn baby spinach leaves
- 1 ½ tablespoons grated Parmesan cheese
- ¼ teaspoon onion powder
- ⅛ teaspoon ground nutmeg
- salt and pepper to taste
Directions
Directions
- Gather all ingredients.
- Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese.
- Season with onion powder, nutmeg, salt, and pepper.
- Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes.
- Flip with a spatula, and continue cooking, 2 to 3 m
- Gather all ingredients.
- Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese.
- Season with onion powder, nutmeg, salt, and pepper.
- Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes.
- Flip with a spatula, and continue cooking, 2 to 3 minutes.
- Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelet reaches desired doneness. Serve warm and enjoy!