Omelet With Ham and Peppers
serves 2-4
An omelet with ham, onion and green peppers is often called a Denver or Western omelet. If you want, you can top the omelet with a little grated cheese -- cheddar or pepper jack both work well.
6 eggs
1 tablespoon milk
1 tablespoon unsalted butter
1/4 pound chopped ham
1/2 medium onion, chopped
1/2 green bell pepper, chopped
prep: 5 minutes
total: 15 minutes
large mixing bowl
whisk
medium nonstick sauté pan
plate
whisk
heatproof spatula
1. In a large mixing bowl, whisk the eggs and milk together until combined and season them lightly with salt and pepper. Set aside.
2. Heat half the butter in a medium nonstick sauté pan over medium heat. When the butter has melted, add the ham and cook until lightly browned, 4-5 minutes. Remove to a plate, and add the onion and pepper to the pan. Cook, stirring occasionally, until onions soften, about 3-4 minutes. Add the vegetables to the plate with the ham.
3. Put the last piece of butter in the pan. When the butter has melted, pour in the eggs and let them set for a few seconds. As you tilt the pan to fill the space with uncooked egg, pull the cooked egg away from the sides of the pan. Put the pan back on the stove and let the omelet set again, another minute or so.
3. Sprinkle the surface of the omelet with the ham and vegetables. Fold the omelet in half with a heatproof spatula. Cook 1 more minute for an omelet with a soft interior.
