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.
DENVER EGGS FRITTATA
With eggs, potatoes, peppers and cheese, a 25-minute frittata makes a marvelous main dish any time of day.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, beat eggs and salt with fork or wire whisk; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onion in oil about 5 minutes, stirring occasionally, until tender. Spread vegetables evenly in skillet.
- Pour eggs over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat.
- Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 350, Carbohydrate 12 g, Cholesterol 440 mg, Fat 2, Fiber 1 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 4 g, TransFat 0 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
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
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.
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.
OVEN BAKED WESTERN FRITTATA
Besides fried egg sandwiches, I also enjoy a toasted Western on occasion. Sometimes I also make it as a Frittata for dinner.
Provided by Lori Mama
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a medium sized skillet over medium high heat, fry the bacon until desired doneness in butter.
- Add the chopped vegetables and continue cooking until just softened.
- In the meantime, crack the eggs in a bowl, add half/half, salt and pepper to taste and whisk until combined.
- Pour mixture over the other ingredients in the skillet and cook until the bottom has just set.
- Place pan (with foil wrapped around the handle if not ovenproof) in the oven and bake for approximately 10 minutes or until the top is set.
- Watch closely!
- Cut into four wedges and serve hot.
SPAGHETTI, CHIVE & CHEESE FRITTATA
I was looking for a low sodium breakfast that I would enjoy. (I am not a huge breakfast fan even though I eat it every morning.) While perusing a cookbook that I have had for what seems like forever but never actually looked at before I found a recipe for a Spinach, Feta Frittata that looked interesting. (The Weight-Loss Bible by: Betsy A. Hornick) I thought about what I had on hand and realized I only had the eggs an spaghetti. Hmm, Time to create my own version. Behold the Spaghetti, Chive & Cheese Frittata!
Provided by Denver Style
Categories Breakfast
Time 15m
Yield 1 Frittata, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Boil water and begin to cook pasta.
- Chop onion and garlic.
- Heat butter and olive oil over medium heat in a small to medium skillet.
- Add onions and sauté.
- When onions are almost translucent add garlic.
- Meanwhile, crack two eggs into a medium mixing bowl and beat with a whisk until combined.
- Add the seasoning and chives.
- When pasta is finished drain and mix with Eggs.
- Poor egg mixture into pan and stir all ingredients together.
- Once combine place skillet into oven (make sure you have a skillet that is oven-heat proof).
- Bake for approximately 10 minutes or until egg is 90% cooked.
- Remove from oven and let cook 1 minute.
- Serve & enjoy!
Nutrition Facts : Calories 347.7, Fat 18.9, SaturatedFat 8.8, Cholesterol 239.2, Sodium 178.3, Carbohydrate 28.4, Fiber 1.4, Sugar 5.6, Protein 15.7
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- Add the oil to the hot skillet. Add the onion and bell pepper and cook until just tender, approximately 3-5 minutes.
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