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Denver Cheese Omelet
Makes 2 servings
6 eggs 2 tablespoons water 1/2 teaspoon salt Dash black pepper 1/2 cup onions chopped 1/2 cup green bell peppers chopped 1 tablespoon butter or margarine 1/4 cup ham chopped boiled 2 tablespoons butter or margarine 1/2 cup monterey jack cheese shredded or mozzarella cheese Sprig parsley of Taco sauce
In a medium bowl, lightly beat eggs, water, salt and pepper; set aside.
MW In a 10-inch non-stick skillet over medium-high heat, saut� onion and green pepper in butter or margarine for 4 minutes or until crisp-tender. Add ham and saut� 1 minute longer. Transfer to a small bowl. With a paper towel, wipe browned bits from skillet to prevent egg from sticking.
In skillet over medium heat, melt butter or margarine until it foams and begins to turn golden. Pour egg mixture into skillet; stir in vegetable-ham mixture. Cook for 30 seconds or until egg mixture begins to set. Use a spatula and run around edge of skillet. Lift edges while tilting pan and let uncooked center portion run under cooked portion.
When set but still creamy, remove from heat and sprinkle cheese over center of omelet. Using spatula, lift one-third of omelet and fold over cheese. Fold opposite side over. Roll omelet out of pan onto a warm plate.
Cut individual servings and garnish with parsley. Serve with taco sauce if desired.
MW To Microwave: In a 9-inch glass pie plate, place onion, green pepper and 1 tablespoon butter or margarine. Microwave at 100% power (700 watts) for 2 minutes or until crisp-tender. Add ham and 2 tablespoons butter or margarine. Microwave at 100% power for 1 minute, stirring after 30 seconds. Pour egg mixture into pie plate; stir to blend. Microwave at 100% power for 4 minutes or until eggs are set but moist, stirring after each minute. Sprinkle cheese over top. Microwave at 100% power for 1 to 2 minutes or until cheese is melted. Fold and serve as directed above.