Classic Denver Omelette Food

CLASSIC OMELETTE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

THE DENVER OMELET

Steps:

• Heat oven to 400 degrees.
• Grease round baking dish.
• Melt butter in skillet over med-lo heat.
• add onion and red pepper, cook until soft.
• add ham, cook 2 mins more.
• Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
• Transfer to prepared dish.
• Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.

THE DENVER OMELET

Steps:

• Beat eggs until just combined; do not over-beat.
• Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
• Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
• Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

DINER-STYLE WESTERN OMELET

Steps:

• Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
• Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
• Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.

CLASSIC DENVER OMELETTE

Steps:

• 1. Heat olive oil in skillet over medium heat. Add onion and peppers. Cook over medium heat for 4-5 minutes or until vegetables start browning on edges. Add ham and cook for another 1-2 minutes. Remove from heat, cover and keep warm.
• 2. Whisk eggs, egg whites and water,
• 3. Heat 1 tablespoon of butter in 8 inch non stick skillet over medium low heat. Add half the egg mixture to pan. Cover the pan and cook until the eggs set approximately 2-3 minutes. Add 1/4 cup cheese, turn off the burner and allow the cheese to melt. Add half the veggies and fold the omelette closed bringing one side over the other.
• 4. Repeat procedure with the rest of the egg mixture, cheese and veggies.

CLASSIC FRENCH OMELETTE

Steps:

• Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
• Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
• When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
• Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.

23 BEST OMELETTES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an omelette in 30 minutes or less!

SPICY BAKED DENVER OMELET

Steps:

• Preheat oven to 350 degrees. Spray a 10-inch round baking dish with cooking spray. Set aside.
• Heat butter over medium heat in a skillet or saute pan. Add the onion, red and green bell pepper and cook 3-4 minutes just to soften.
• Add the jalapeno and cook for 30 seconds.
• Season vegetables with salt and black pepper. Transfer to the prepared baking dish and let cool slightly.
• Add the diced ham and cheeses and stir to distribute evenly.
• Whisk eggs and milk (or half-and-half) together. Pour over the vegetable-ham-cheese combination.
• Bake for 30-40 minutes or until set and lightly browned on top.
• Cut into 6 to 8 wedges and serve.

DENVER OMELET

Steps:

• Beat eggs, milk and salt & pepper with a fork. Set aside.
• Melt butter in a 6" skillet over medium heat. Add onion and cook until slightly softened about 3 minutes.
• Add ham and peppers. Cook an additional 3-5 minute or until peppers are tender.
• Turn heat to medium-low and add egg mixture. Allow to cook about 2 minutes.
• Run the spatula along the edges of the egg mixture while lifting the pan to allow raw egg to run underneath the cooked eggs.
• Once the eggs are almost set, add cheese and cover. Cook until top is set and cheese is melted, about 5-6 minutes.
• Fold in half and serve.

DENVER OMELET BREAKFAST BURRITOS (FREEZER FRIENDLY)

Steps:

• Preheat the oven and bake tater tots according to package directions. You will need 48 tots (4 per burrito) so if you make the full one pound, you will have some leftover tots to enjoy.
• While the tater tots are baking, heat the oil in a large skillet over medium. Add the diced green and red bell peppers; saute 2 minutes. Add the onion and continue to saute and stir until the vegetables are tender, about 10 minutes total. Stir in the salt, pepper, and paprika.
• When the vegetables are tender, stir in the whisked eggs. Cook and scramble until the eggs are set. Add in the ham. Mix until well combined and then remove from heat (you should have about 8 cups total of the veggie-egg-ham mixture).
• To prepare the tortillas, wrap the tortillas in damp paper towels and microwave for 15-20 seconds to make them pliable. (Note: If using the Siete grain-free tortillas, follow the heating directions on the package, heating each tortilla in a skillet to make it pliable and filling one at a time. This works well as a 2-person job with one person heating each tortilla and the other adding the fillings and rolling.)
• For burrito assembly, scoop 2/3-cup measure of the egg-ham-veggie mixture into the center of each tortilla. Add 4 tater tots and 1 tablespoon shredded cheese. Fold one edge of the tortilla up and over the filling and pull it tightly toward the center. Fold in the sides of the tortilla and continue to roll. Place the wrapped burritos on a baking sheet while you assemble the rest.
• To prepare burritos for the freezer, wrap each burrito in a half-sheet paper towel and then wrap again in a square sheet of aluminum foil. Label burritos and place in the freezer for up to 3 months.
• To reheat a frozen burrito, remove the aluminum foil. Microwave the frozen burrito for 2-3 minutes, until heated through. Recommended: After microwaving, heat the burrito on a grill pan or panini press to make the outer tortilla crispy. Serve with desired toppings (salsa, sour cream, cilantro, avocado).

CLASSIC OMELET

Steps:

• Heat an 8 to 10-inch non-stick omelet pan over low heat. Add 1 tablespoon of the butter and melt. While the butter is melting, break the eggs into a large bowl. Add the melted butter and whisk well. Season with salt and pepper.
• Return the pan to medium-low heat. Add the olive oil and the remaining butter and heat. Add the egg mixture and grasp the pan by its handle (using a potholder if necessary to protect your hand). Start shaking the pan forward and back while stirring the eggs slowly with the back of a fork, gently lifting a moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist "pancake" shape. At this time, add any filling of your choice, the tomato and goat cheese, or leave the omelet unfilled in the classic French style.
• To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over; you may use the fork or spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over on itself and rolls out of the pan onto the plate. Serve immediately.