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Sunday, February 6, 2011

Denver Omelet

Beat together 4 large eggs, 1/2 tsp salt, 1/2 tsp pepper and set aside.
In a pan melt 2 Tbl ghee.  Add and cook until tender:

1 cup chopped onion 
1/2 cup chopped red bell peppers
1/2 cup chopped green bell peppers 
1/2 cup diced cooked ham 
Optional: 8 slices cooked & chopped bacon

Building the omelet: I watched Julia Child make omelets on TV one day recently--it was inspiring.  Me, my eggs get too brown.  The first kitchen I worked in, the chef warned me not to brown the eggs.  I continue to try to perfect the procedure, which is to pour the eggs into a very buttery heated pan.  Allow the eggs to set, pouring the unset egg over to the side of pan so it runs beneath the set eggs.  Once everything is set, spread the ingredients over one half of the eggs--sprinkle with cheese and canned green chilies (optional) and fold the other half of the eggs over the mixture.  Cook for a little bit longer to melt the cheese.  Serve with hot sauce and rice bread toast.

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