DENVER OMELET CUPS
In place of ham steak, you can use crumbled sausage or diced turkey breast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
- Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.
Nutrition Facts : Calories 247 g, Fat 14 g, Fiber 2 g, Protein 17 g, SaturatedFat 8 g
THE DENVER OMELET
A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Beat eggs until just combined; do not over-beat.
- Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
- Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
- Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g
OVEN DENVER OMELET
I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. -Ellen Bower, Taneytown, Maryland
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. , Bake at 400° for until golden brown, 20-25 minutes.
Nutrition Facts : Calories 235 calories, Fat 16g fat (8g saturated fat), Cholesterol 326mg cholesterol, Sodium 506mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.
DENVER OMELETTE IN A MUG
Provided by Cooking Channel
Time 12m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes.
- Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute.
- Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds.
- Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up!
- Serving suggestion: Whole-wheat English muffin.
Nutrition Facts : Calories 122, Fat 0.75 grams, Sodium 702 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 21.5 grams, Sugar 2.5 grams
OMELET CUPS
These omelet cups provide a quick and easy breakfast for all.
Provided by Dena
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Thaw potato nuggets according to individual package instructions.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
- Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
- Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
- Bake in the preheated oven until eggs are set, 30 to 35 minutes.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 10 g, Cholesterol 130 mg, Fat 9.2 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 259.8 mg, Sugar 0.7 g
DENVER OMELET
The Denver omelet - a diner classic of eggs, bell peppers, onions, ham and often cheese - actually began as a sandwich made with those ingredients in the American West in the late 19th century. Its exact origins are fuzzy, but some historians think it was a modification of egg foo yong made by Chinese laborers working the transcontinental railroad, or a scramble made by pioneers masking spoiled eggs with onions. (Bell peppers were likely a later addition.) When the sandwich became popular in Utah, it was named the Denver sandwich after Denver City, Utah. By the 1950s, the Denver was one of the most popular sandwiches around, and at some point in the mid-20th century, diners swapped the sandwich bun for a knife and fork.
Provided by Ali Slagle
Categories breakfast, brunch, dinner, easy, for two, lunch, quick, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the eggs and 1/2 teaspoon salt; set aside.
- In a medium (10-inch) nonstick skillet, heat 1 tablespoon butter over medium-high. When foaming, add the bell pepper and onion, season lightly with salt and pepper and stir to coat in the butter. Shake into an even layer and cook, undisturbed, until browned underneath, 2 to 3 minutes.
- Add the ham and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes. Transfer the mixture to another medium bowl, add the cheese, and stir to combine.
- Reduce the heat under the skillet to medium-low. Add 1/2 tablespoon butter and swirl to coat the pan. Whisk the egg mixture and pour half into the skillet. Cook without touching until the eggs around the edges of the pan are set, 30 seconds to 1 minute. Using a spatula, slightly pull the edge of the omelet in toward the center and, while holding the spatula in place, tilt the pan so that the egg runs to the empty skillet. Repeat this around the edge of the whole circle until the surface is nearly set but still shiny. (No runny egg will travel when you tilt the pan.)
- Spoon half the vegetable mixture onto half the egg, cover the skillet with a lid or baking sheet, and cook until the egg is set and the cheese is melted, 1 to 3 minutes. Run the spatula around the edges, then fold the naked half over the filling. Slide the omelet onto a plate, then repeat with the remaining butter, egg and filling.
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