Linda’s Denver Omelet


Linda's Denver Omelet



Omelets are fast, easy and inexpensive!  They make a great breakfast, lunch or dinner.  I usually have Canadian bacon on hand and use it for this omelet.  You can use ham if you have that in the refrigerator.  I often use 2 eggs instead of three if I am using a smaller skillet or am not as hungry.  You can also omit the onion if desired.



tablespoons butter
cup diced Canadian bacon or ham
cup diced green pepper
tablespoons diced onion
mushrooms, thinly sliced
cup grated cheddar cheese
Salt and pepper
Salsa (Optional)



Melt 2 tablespoons butter in a 10-inch skillet.  Add green pepper, onion, and mushrooms and cook until the mushrooms start to brown, about 4 minutes.  Add the ham and cook a few minutes longer.


Meanwhile, in a 6 to 8-inch non-stick skillet, melt the remaining 2 tablespoons butter.  Beat the eggs in a small bowl until well mixed.  Add salt and pepper to taste.  Pour the egg mixture into the hot skillet.  Cook the egg mixture, lifting the edge to allow the uncooked egg to flow to the edge.  Repeat until the mixture is almost cooked, but not brown on the bottom.  Spread the ham mixture over the egg mixture and cook another minute or so.  Remove the pan from the heat and slide the mixture onto a plate and use the skillet to lift half of the mixture over the other half, with the ham mixture encased within the egg.  Top the omelet with the cheese and let stand a few minutes to melt the cheese. 


Serves 1.