Making a Denver Omelet

Did someone in Denver make a tasty omelet? Is that why this particular omelet is called a Denver omelet? One theory that's been passed down over the years is that making a Denver omelet was actually a rite started by hash-slingers picking up wages along the east side of the Continental Divide. It is said these diners did have a scrambled egg plate that included green peppers, ham and cheese, which was, in fact, fed to truck drivers as they came to a grinding stop this side of the Rockies. Reportedly, when the diners were out of eggs, the ham, cheese and green peppers were served between two slices of bread, making it look more like a sandwich than an omelet.

Today, we know a Denver omelet to be an omelet with some or all of the following ingredients: eggs, a fistful of green bell pepper slices, a coarsely chopped medium onion and plenty of cheddar cheese. The omelet variation is called either the Denver omelet or the Western omelet.

Denver Omelet
Ingredients You Will Need:
2 teaspoons butter
½ cup green bell pepper slices
1 small onion, coarsely chopped
½ cup ham cut into strips
Two eggs, slightly beaten
¼ cup milk (optional)
½ teaspoon sea salt
½ teaspoon pepper
1 cup grated cheddar cheese
1 tablespoon chives

Use an omelet pan or flared pan. Place one teaspoon of butter into the pan, and put in the sliced green pepper, onion and ham. Cook until the meat is beginning to brown, but not until the onions burn. Pour the mix into a bowl, and cover it.

Return the pan to the heat. Add the second teaspoon of butter to the pan, tilting the pan so that the entire surface is coated. Whisk the eggs in a bowl, and add the milk and salt and pepper. Pour the eggs into the pan, and turn the heat down. Tilt the pan so the egg mixture coats the bottom of the pan and rides up the sides a bit. As the omelet edges firm up, lift one corner with the spatula and, tilting the pan, allow some of the runny egg to slide beneath it. In this manner the eggs will get done quickly.

Dump the ham mixture onto the omelet, staying on one side of the omelet. Add about half the cheese. Carefully fold the other side of the omelet over onto itself and sprinkle with the remaining cheese and the chives.

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Do you like omelettes but hate all the clean up afterwards? Do you not have enough time in the mornings to fix omelettes for the whole family? Well, bypass the clean up and have plenty of time to make the whole family breakfast with the Ziploc omelette. College students will especially enjoy this homemade omelette which is probably better than any cafeteria breakfast food.

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