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Denver Omelet
Serves: 2
1 tablespoon butter
½ cup diced, cooked ham
¼ cup chopped green bell pepper
¼ cup sliced fresh crimini mushrooms
1 green onion, thinly sliced
3 eggs
2 tablespoons water
Salt and pepper to taste
Cheddar cheese, shredded
Directions:
1. Heat skillet to 375°F and add butter.
2. Once butter has melted, add ham
and vegetables to skillet and sauté for
2 minutes.
3. Beat water and eggs together and pour
into skillet.
4. Season eggs with salt and pepper.
5. Cover skillet and cook for 4 minutes,
or until eggs are set.
6. Sprinkle omelet with cheese, cover
and cook for about 2 minutes, until
cheese melts.
7. Slice omelet in half and fold each half
over to make 2 and serve immediately.
Tip: Replace water with milk for a
fluffier omelet.
Ham and Egg Scramble
Serves: 2
1 tablespoon butter
¼ cup chopped onion
¼ cup milk
4 eggs
½ cup chopped cooked ham
½ cup chopped fresh spinach
1 cup cheddar cheese, shredded
Directions:
1. Heat skillet to 375°F and add butter.
2. Once butter has melted, add onions,
ham and spinach to skillet and sauté
for 2 minutes.
3. Whisk together eggs and milk and pour
into skillet.
4. Cook eggs for 3 minutes. Mixing eggs
with rubber spatula throughout.
5. Add cheese, cover skillet and cook for
1-2 minutes, until cheese has melted.
Tip: Prepare ingredients a day ahead
of time and store overnight in
NuWave™ Flavor-Lockers Containers.
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