Denver Omelet Breakfast Taco Food

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.

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).

BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

OVEN DENVER OMELET

Steps:

• In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. , Bake at 400° for until golden brown, 20-25 minutes.

BAKED DENVER OMELET WITH BACON

Steps:

• Preheat oven to 400ºF. Cut 4 of the bacon slices in half; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Crumble remaining 4 bacon slices. Add to egg mixture along with the cheese, peppers and onions; mix well.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until center is almost set. Top evenly with reserved bacon slices. Bake an additional 5 min. or until knife inserted in center comes out clean.

DENVER OMELET BREAKFAST TACO

Steps:

• Melt butter in a skillet over medium-low heat; saute onion, ham, and green bell pepper until onion and bell pepper are tender, 5 to 10 minutes. Pour eggs into ham-vegetable mixture; cook and stir until eggs are scrambled and cooked through, about 5 minutes.
• Sprinkle Monterey Jack cheese over egg mixture; cook and stir until cheese is melted, 2 to 3 minutes. Serve egg mixture in tortillas; top with salsa.

DENVER OMELET BREAKFAST TACO

Steps:

• Melt butter in a skillet over medium-low heat; saute onion, ham, and green bell pepper until onion and bell pepper are tender, 5 to 10 minutes. Pour eggs into ham-vegetable mixture; cook and stir until eggs are scrambled and cooked through, about 5 minutes.
• Sprinkle Monterey Jack cheese over egg mixture; cook and stir until cheese is melted, 2 to 3 minutes. Serve egg mixture in tortillas; top with salsa.