Denver omelette

For the filling


1/3 medium green bell pepper, seeded with membrane removed, diced

2 tablespoons minced onion

2 tablespoons minced scallions, including some of the green part

1/3 cup finely chopped ham cubes

1 tablespoon butter, plus more, if needed

1 tablespoon vegetable oil

For the Omelette

2 to 3 large eggs, room temperature

1½ teaspoons water

Dash salt and fresh ground pepper

1½ tablespoons unsalted butter

Fresh minced parsley, for garnish

For the filling: heat butter and oil in a medium skillet over medium heat. When butter foams, add vegetables, cooking until tender, about five minutes. Add ham, cooking 1 minute more; set aside. (If you want to use the same pan to cook the omelette as you did the vegetables, use a non-stick pan.

For the omelette: break the eggs into a bowl. Add water, salt and pepper and whisk to combine. Heat a 10-inch non-stick skillet over medium-high heat. Add butter and heat to foaming. When foam subsides, add eggs to center of the pan. Shake and twirl pan to distribute eggs over the pan’s surface. When eggs begin to coagulate, tilt pan so uncooked egg runs off to the sides of the pan. As the eggs cook, gently push the cooked edges toward the omelette’s center with a heat resistant or silicone spatula. When eggs are almost set, add filling to only one side of the omelette. Once the eggs are set, use spatula to fold omelette in half. Slide omelette on to a warm plate and serve at once. Garnish with minced parsley. Makes 1 generous serving.

To make a bagel sandwich: toast a bagel and fill with omelette. If desired, top omelette with 2 slices cooked bacon. While bagel is still warm, top with 2 tablespoons finely shredded sharp Cheddar cheese. Makes 2 servings, depending on appetite.

Omelette pointers

• Individual omelettes that are made with two or three large eggs are manageable and easy to handle. Be sure the eggs are brought to room temperature before cooking; cold eggs take longer to cook.

• Using a fork or a whisk, whisk eggs until yellow and whites are combined.

• Use a 10-inch nonstick pan with gently sloping slides. Heat pan over medium-high heat, then add unsalted butter and heat butter to point of foaming. (Use unsalted butter; salted butter tends to promote sticking.) When the foaming subsides, add beaten eggs to the center of pan.

• Shake and swirl pan to spread the eggs over pan’s surface.

• As eggs begin to coagulate, tilt pan to the side so the uncooked eggs run to the edge of the pan. Use a heat resistant or silicone spatula to “push” the cooked edges to the center of the omelette.

• If fillings such as meat or vegetables are added, cook them first. Cooked vegetables and meats, as well as cheese, should be added to the omelette once the eggs are almost set. When adding filling, place them only on half of the omelette so the eggs to do not tear when folded.

• Cook omelette until it is set, but still moist on top. (Underside should be lightly browned.) Using a spatula, fold omelette in half or thirds, then slide on to warm plate.


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