"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Family Style Denver Omeleet Recipe

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This recipe for Family Style Denver Omeleet, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Treva Jackson
Added: Friday, January 11, 2008


4 tablespoons butter
4 ounces ham steak - trimmed and finely chopped
1/2 red bell pepper - finely chopped
1/2 green bell pepper - finely chopped
1 small onion - minced
8 large eggs, well beaten
salt and black pepper
1 cup shredded monterey or cheddar cheese

1. Melt 1 tablespoon butter ina large nonstick skilleet over medium-high heat. Add ham steak and cook until lightly browned about 3 minutes. Add peppers and onion and cook until browned around edges, 6 to 7 minutes.
2. Reduce heat to medium and stir in 2 tablespoons butter. Once butter melts, pour in eggs, and season with salt and pepper. Cook, without stirring until edges just begin to set about 5 seconds, then with rubber spatula, stir in ciruclar motion until slightly thickened, 30 to 60 seconds. Using spatula, pull cooked edges toward center of pan, tilting pan to one side so that uncooked egg runs to edge of pan.. Repeat until bottom of omelet is just set but top is still very runny, about 1 minute.
3. Cover skillet with lid, reduce heat to low, and cook until top of omelet is beginning to set but still moist, 3 to 5 minutes. Remove pan from heat and sprinkle omelet with cheese. Cover and let pan sit off heat until cheese is partially melted, about 1 minute.
4. Tilt pan and, using spatula, push half of omelet onto serving platter. Tilt pan so omelet flips onto itself and forms half-moon. spread remaining tablespoon butter on omelet and let rest 1 minute before serving with Tabasco sauce.




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