Denver Omelet

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A lightly browned diner-style omelet bursting with flavors of peppers and a handful of Monterey Jack cheese.

Denver Omelet

2015-04-03 16:43:06

Serves 1

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Nutrition Facts

Serving Size

231g

Servings

Amount Per Serving

Calories 525

Calories from Fat 371

% Daily Value *

Total Fat 42g

64%

Saturated Fat 22g

110%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 13g

Cholesterol 640mg

213%

Sodium 677mg

28%

Total Carbohydrates 3g

Dietary Fiber 1g

Sugars 1g

Protein 33g

Vitamin A

32%

Vitamin C

Calcium

53%

Iron

18%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

Instructions

Beat the eggs, cream, and salt and pepper to taste with a fork in a small bowl until thoroughly combined.
Heat the butter in a 10-inch nonstick skillet over medium-high heat. When the foaming subsides and the butter begins to turn color, pour in the eggs. Cook until edges begin to set, about 2 to 3 seconds, then, with a rubber spatula, stir in a circular motion until slightly thickened, about 10 seconds. Use the spatula to pull the cooked edges in to the center, then tilt the pan to one side so that the uncooked egg runs to the edge of the pan. Repeat until the omelet is just set but still moist on the surface, 1 to 2 minutes.
Sprinkle the cheese evenly across the surface of the omelet and allow to partially melt. With the handle of the pan facing you, spoon the filling over the left side of omelet. Slide the omelet onto a warmed plate, filled-side first, and with a slight twist of the wrist, invert the pan so that the other side of the omelet folds over the filling. Serve immediately.

Filling for Omelet

1 tablespoon unsalted butter
1/2 medium red bell pepper, stemmed, seeded, and diced
1/2 medium green bell pepper, stemmed, seeded, and diced
1 small onion, diced
1/2 cup mushrooms, sliced
1/4 teaspoon salt
1 cup ham steak, diced
2 cloves garlic, minced
1 tablespoon minced fresh parsley leaves
1/2 teaspoon hot pepper sauce
Heat the butter in a medium nonstick skillet over medium-high heat. When the foaming subsides, add the peppers, onions, and salt. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the ham, mushrooms and cook until the peppers begin to brown lightly. Add the garlic, parsley, and hot sauce and cook for 30 seconds. Transfer to a small bowl and cover to keep warm.