Why is a Denver omelette called a Denver omelette if no parts of Colorado are actually in the filling? Yet another mystery of life. At any rate, here's how to make the classic Denver omelette. Serves one.
- 2 eggs
- 2 tsp. butter
- 1/3 c. sliced fresh mushrooms
- 2 bias-sliced green onions
- black pepper
- 1/4 c. green bell peppers
- 1/4 c. fully cooked hams cut into julienne strips
- omelette pans
- Omelette Pans
- Black Pepper
Make the filling: Melt 1 tsp. butter in a small skillet over medium heat. Add mushrooms, bell pepper and green onions.
Cook the vegetable mixture until tender. Stir in ham and heat through; season with salt and pepper. Set aside in a small bowl but keep warm.
Beat the eggs together and season to taste with salt and pepper.
Heat the skillet again, this time on medium-high heat.
Add the butter to the skillet.
When the butter stops foaming, add the eggs.
Let set for 30 seconds.
Lift the edges of the omelette so that the uncooked egg runs under the cooked edges, coming into contact with the hot pan. Shake and tilt the pan to move the uncooked egg.
Keep lifting the edges and tilting the pan to distribute the egg.
When the top of the omelette is set but still moist and soft (after about 2 minutes), spread the the filling over one side of the omelette.
Fold the other half of the omelette over the filling, and slide it onto a plate.