DENVER OMELET FRITTATA
This frittata is filled with the classic ingredients of a Denver omelet-peppers, onion and ham-along with potatoes to make it hearty. It's the perfect brunch dish to serve company after church or another early outing. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 3h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Layer two 24-in. pieces of aluminum foil; starting with a long side, fold foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Place dish on foil rack., Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 314 calories, Fat 19g fat (7g saturated fat), Cholesterol 407mg cholesterol, Sodium 726mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
PRESSURE COOKER DENVER OMELET FRITTATA
Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. , Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.
Nutrition Facts : Calories 320 calories, Fat 19g fat (7g saturated fat), Cholesterol 407mg cholesterol, Sodium 822mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
DENVER OMELETTE IN A MUG
Provided by Cooking Channel
Time 12m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes.
- Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute.
- Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds.
- Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up!
- Serving suggestion: Whole-wheat English muffin.
Nutrition Facts : Calories 122, Fat 0.75 grams, Sodium 702 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 21.5 grams, Sugar 2.5 grams
MINI DENVER OMELET FRITTATAS WITH POBLANO RELISH AND CRISPY HAMMY CROUTONS
Steps:
- Special equipment: a medium cast-iron skillet and four 5-inch cast-iron skillets
- For the poblano relish: Heat the oil in a medium skillet until it shimmers. Add the onion and cook for 1 minute (just to take rawness off but still keep it crisp). Smash the garlic cloves, sprinkle with salt, and mash to a puree using the side of your knife blade. Add it to the onion along with the chiles. Season with salt and pepper and cook, stirring, to just heat through, about 1 minute. Transfer to a bowl and stir in the lime juice and cilantro.
- For the Denver omelet frittatas and crispy hammy croutons: Preheat the oven to 400 degrees F. Place four 5-inch cast-iron skillets on a baking sheet and heat in the oven.
- Add the oil to a medium cast-iron skillet over high heat. Add the ham, sprinkle with pepper and cook until golden brown and crispy, about 5 minutes. Remove to a plate lined with paper towels.
- Add the bread to the rendered fat and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Season with salt and pepper and transfer to another plate lined with paper towels.
- Whisk the eggs in a large bowl until very light and fluffy. Stir in the Monterey Jack, Cheddar and Parmesan and season with salt and pepper. Stir in the cooked ham and a few tablespoons of the poblano relish.
- Carefully remove the baking sheet with the hot skillets from the oven and brush each with some softened butter. Quickly divide the egg mixture among the skillets, filling almost to the top, and immediately return to the oven. Cook until the eggs are puffy, lightly golden brown and just cooked through, about 15 minutes. Top each frittata with more poblano relish and some hammy croutons. Garnish with cilantro.
BAKED DENVER OMELET
My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.
Provided by MOMINOREGON
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.6 g, Cholesterol 380.8 mg, Fat 26.8 g, Fiber 0.5 g, Protein 22.4 g, SaturatedFat 12.5 g, Sodium 711.8 mg, Sugar 2.4 g
THE DENVER OMELET
Make and share this The Denver Omelet recipe from Food.com.
Provided by Kittynoises
Categories One Dish Meal
Time 35m
Yield 4 omelets, 4 serving(s)
Number Of Ingredients 8
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.
DENVER OMELET CUPS
In place of ham steak, you can use crumbled sausage or diced turkey breast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
- Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.
Nutrition Facts : Calories 247 g, Fat 14 g, Fiber 2 g, Protein 17 g, SaturatedFat 8 g
THE DENVER OMELET
A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g
DENVER STYLE FRITTATA
This was posted to a Somersize list I was on several years ago. Marci was the original poster. I've never made it, so prep time is just a guess. But how can you go wrong with eggs, ham, veggies and cheese?
Provided by bunkie68
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 10-inch skillet.
- Add vegetables and cook over medium heat until tender (3 to 4 minutes).
- Combine eggs and water in a medium bowl; beat until frothy and stir in ham.
- Pour the egg mixture into the skillet.
- Stir gently over medium heat to cook evenly on the bottom (3 to 4 minutes).
- As the egg mixture sets, lift the edges with a spatula to allow the uncooked egg to flow underneath.
- Cover; continue cooking until eggs are set (3 to 4 minutes).
- Sprinkle with cheese; cut into wedges and serve immediately.
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