Pressure Cooker Denver Omelet Frittata Food

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DENVER OMELET FRITTATA



Denver Omelet Frittata image

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

Categories     Breakfast     Brunch

Time 3h25m

Yield 6 servings.

Number Of Ingredients 11

1 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
12 large eggs
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound deli ham, chopped
1/2 cup chopped sweet green pepper
1 cup shredded cheddar cheese, divided

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



Pressure Cooker Denver Omelet Frittata image

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

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1 cup water
12 large eggs
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sliced deli ham, chopped
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided

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.

THE DENVER OMELET



The Denver Omelet image

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

3 large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper

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



Baked Denver Omelet image

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

2 tablespoons butter
½ onion, chopped
½ green bell pepper, chopped
1 cup chopped cooked ham
8 eggs
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

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



Denver Style Frittata image

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

1/3 cup butter
1/2 cup mushroom, fresh,sliced
1/2 cup chopped green pepper
1/4 cup chopped onion
6 eggs
2 tablespoons water
1/2 cup chopped ham
1 cup shredded cheddar cheese

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.

FRITTATA (ITALIAN OMELET)



Frittata (Italian Omelet) image

Make and share this Frittata (Italian Omelet) recipe from Food.com.

Provided by ElaineAnn

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup 2% low-fat milk
1 small onion, chopped
1/3 cup parmesan cheese, grated
2 tablespoons parsley, chopped
1/4 cup light olive oil
salt and pepper

Steps:

  • Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
  • Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
  • With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
  • Slide omelet onto a warm platter.

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