Denver Omelet - Recipelink.com

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Book Description

Cooking USA spans the 50 states, offering 50 recipes guaranteed to stir up as much nostalgia as fabulous food. Full of fun facts plus colorful artwork reminiscent of small-town life of yesteryear, this collection of regional flavors truly celebrates the tastes of the States.

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Cooking USA: 50 Favorite Recipes from Across America

Authors: Georgia Orcutt and John Margolies

Date: April 2004

ISBN: 0811839605

Publisher: Chronicle Books

Hardcover

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Denver Omelet
Recipe from: Cooking USA
by Georgia Orcutt and John Margolies
Cookbook Heaven at Recipelink.com

The origin of this popular dish remains a mystery, but it has been known around Colorado's capital city and beyond for decades. A favorite for a truly hearty Western-style breakfast, this oven-baked omelet is also eaten for dinner. To make it even richer, use half-and-half instead of milk.

Makes 4-6 servings

2 tablespoons butter
1 medium onion, chopped
1 green or red bell pepper, seeded and chopped
1 cup chopped cooked ham
8 eggs
1/4 cup milk
1 cup (4 ounces) grated cheddar cheese
Salt and freshly ground black pepper

Heat the oven to 400 degrees F. Grease a 10-inch round baking dish (or make the entire recipe in a cast-iron skillet).

Melt the butter in a skillet over medium-low heat. Add the onion and bell pepper and cook for about 5 minutes, stirring occasionally, until soft. Add the ham and cook for 2 minutes more. Remove from the, heat.

Beat the eggs and milk in a large bowl. Stir in the cheese and add the sauteed vegetables and ham. Season to taste with salt and pepper. Transfer the mixture to the prepared dish. If baking in a cast-iron skillet, pour egg mixture with cheese over the vegetables and ham. Bake for 20 minutes or until the top is puffy and brown. Cut into wedges and serve warm.

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