DENVER OMELETTE

By AuntieGooper

Ingredients

• 6 Large Eggs
• 1/4 Cup whole milk
• Salt and Pepper to taste
• 1/2 Green Bell Pepper, diced
• 1/2 Red Bell Pepper, diced
• 1/2 White Onion, diced
• 4 Ozs Thick cut Ham, diced
• 1/2 Cup Cheddar Cheese, shredded
• A few Button Mushrooms, diced (optional)
• Butter or Ghee for cooking

Preparation

Step 1

In a skillet, melt a Teaspoon of Ghee or butter over medium-high heat and add your diced ham. Cook them for a few minutes until it is starting to brown nicely, then add all your other veggies. Since everything should be roughly diced the same size it will cook more or less the same. Add a pinch of salt and pepper and let your filling cook for another minute or two. Don’t overcook the mixture. Divide the mixture into 2 even portions. Set aside in a bowl.
Whisk the eggs with the milk and season with salt and pepper.
Add about 1 Teaspoon of butter or ghee to your non-stick omelette pan and put it over medium-high heat. Once the butter is hot, add half of your whisked egg mixture in the pan, they should start cooking immediately. Using a small spatula, start pushing the cooked eggs to the center and letting the uncooked eggs leak out to the outside of the pan. You’ll have to tilt the pan as you go to get the liquid egg to move to the outside of the pan. Add some of the sautéed fillings and add a layer of the cheese. Then fold the omelette over. To get the omelette out of the pan, don’t try to pick it up. Just move the pan to the plate and gently slide it off the pan and onto the plate, at this point you can slightly roll the omelette onto the plate so that the filling is completely covered. Repeat with the rest of the ingredients.
This recipe should make 2 Large Omelettes.