Denver Omelet Recipe

Mmmm, omelet. Here’s an extremely simple Denver Omelette Recipe for all of you out there to enjoy.

Prep Time: 10 minutes
Cook time: 25-30 minutes
Yield: serves 4

Ingredients:
- 8 eggs
- 1 cup shredded cheddar cheese
- 1 cup finely chopped cooked ham
- 1/2 cup half-and-half
- 1/4 cup minced green pepper
- 1/4 cup minced onion

Instructions:

In a large bowl, beat your eggs and half-and-half until product is light and fluffy. Stir in your ham, onion, cheese, and green pepper, making sure ingredients are mixed as well as possible. Pour mixture into a greased baking pan, preferably a 9”. Bake omelet at 400 degrees for 25-30 minutes, allowing it time to set. Serve and enjoy!

Western Omelet Recipe

In the realm of traditional American breakfast foods, few are as amazing (or as filling) as a Western Omelet. For your satisfaction, we’ve got a simple Western Omelet Recipe that is sure to become a breakfast staple in your diet.

Prep Time: 5 minutes
Cook time: 10 minutes
Yield: 1 omelet

Ingredients:
- 3 eggs
- 1/8 cup green and red peppers diced small
- 1/8 cup onion, diced small
- 1/8 cup ham, diced small
- ¼ cup shredded cheese of your choice
- Salt & Pepper to taste

Instructions:

In a bowl, crack your 3 eggs. Whisk eggs until they become fluffy. Take your butter and coat the bottom of an omelet or baking pan, and set on medium-high heat. Place your onions and peppers into the pan, allowing them to become tender but not brown. Add your ham, stirring it in sufficiently with the vegetables. So long as there is still enough butter in the pan (if not, add more) pour the whisked eggs into the pan. Stir the mixture until everything in incorporated evenly. Stop stirring once eggs become firm, but remain a tad runny. Add your shredded cheese evenly about the surface of the mixture. Once the cheese is sufficiently melted, take a spatula and carefully fold the omelet. Enjoy!

Photo courtesy of: http://www.flickr.com/photos/mesohungry/

Ingredients:
- 4 eggs
- 2 Tbsp. skim milk
- 2 Tbsp butter
- 1/4 cup diced green and red bell peppers
- handful of spinach leaves
- 2 diced mushrooms
- Salt and ground white pepper, to taste

Instructions:

In order to make this healthier, you'll need to separate the yolks from the egg whites. This is why we are using 4 eggs instead of two. While you are separating them, discard the yolks and put the whites into a bowl. Beat them until they are mixed. Using a nonstick pan on medium-low heat, melt your butter. Add your milk to the eggs, seasoning them with salt and pepper. Whisk the egg and milk mixture until you’re blue in the face. Once the eggs are whisked wonderfully, pour them into the pan. Allow them to cook until the bottom starts to set/harden. Take a spatula and gently push one edge of the egg into the center of the pan. If there is any excess liquid egg, tilt the pan to allow any uncooked egg to flow underneath. By now your egg should not be sticking to the pan, but if it is you can loosen it with your spatula. Once it is loose, flip it onto its other side until there is no uncooked egg left. Add the peppers, spinach leaves and mushrooms. Using your spatula, fold your omelet so that the two edges line up. Cook for another minute or two, until egg takes on a golden hue to your liking. Enjoy your healthy and tasty omelette!