Denver Omelet Frittata Recipes

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. , Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

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.

Steps:

• Special equipment: a medium cast-iron skillet and four 5-inch cast-iron skillets
• For the poblano relish: Heat the oil in a medium skillet until it shimmers. Add the onion and cook for 1 minute (just to take rawness off but still keep it crisp). Smash the garlic cloves, sprinkle with salt, and mash to a puree using the side of your knife blade. Add it to the onion along with the chiles. Season with salt and pepper and cook, stirring, to just heat through, about 1 minute. Transfer to a bowl and stir in the lime juice and cilantro.
• For the Denver omelet frittatas and crispy hammy croutons: Preheat the oven to 400 degrees F. Place four 5-inch cast-iron skillets on a baking sheet and heat in the oven.
• Add the oil to a medium cast-iron skillet over high heat. Add the ham, sprinkle with pepper and cook until golden brown and crispy, about 5 minutes. Remove to a plate lined with paper towels.
• Add the bread to the rendered fat and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Season with salt and pepper and transfer to another plate lined with paper towels.
• Whisk the eggs in a large bowl until very light and fluffy. Stir in the Monterey Jack, Cheddar and Parmesan and season with salt and pepper. Stir in the cooked ham and a few tablespoons of the poblano relish.
• Carefully remove the baking sheet with the hot skillets from the oven and brush each with some softened butter. Quickly divide the egg mixture among the skillets, filling almost to the top, and immediately return to the oven. Cook until the eggs are puffy, lightly golden brown and just cooked through, about 15 minutes. Top each frittata with more poblano relish and some hammy croutons. Garnish with cilantro.

Steps:

• Melt butter in 10-inch skillet.
• Add vegetables and cook over medium heat until tender (3 to 4 minutes).
• Combine eggs and water in a medium bowl; beat until frothy and stir in ham.
• Pour the egg mixture into the skillet.
• Stir gently over medium heat to cook evenly on the bottom (3 to 4 minutes).
• As the egg mixture sets, lift the edges with a spatula to allow the uncooked egg to flow underneath.
• Cover; continue cooking until eggs are set (3 to 4 minutes).
• Sprinkle with cheese; cut into wedges and serve immediately.

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.