SPICY BAKED DENVER OMELET
Spicy Baked Denver Omelet is an easy quiche version of the classic with red and green peppers, ham and plenty of cheese! Diced jalapeno replaces some of the green pepper for a kicked up modern twist and you don't need any fancy omelet-making skills!
Provided by By: Carol | From A Chef's Kitchen
Categories Breakfast and Brunch
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray a 10-inch round baking dish with cooking spray. Set aside.
- Heat butter over medium heat in a skillet or saute pan. Add the onion, red and green bell pepper and cook 3-4 minutes just to soften.
- Add the jalapeno and cook for 30 seconds.
- Season vegetables with salt and black pepper. Transfer to the prepared baking dish and let cool slightly.
- Add the diced ham and cheeses and stir to distribute evenly.
- Whisk eggs and milk (or half-and-half) together. Pour over the vegetable-ham-cheese combination.
- Bake for 30-40 minutes or until set and lightly browned on top.
- Cut into 6 to 8 wedges and serve.
Nutrition Facts : ServingSize 1, Calories 292 kcal, Carbohydrate 5 g, Protein 23 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 249 mg, Sodium 837 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 8 g
DENVER SANDWICH, THICK AND HEARTY
Make and share this Denver Sandwich, Thick and Hearty recipe from Food.com.
Provided by Chef Dee
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- With a whisk, beat the eggs, milk and melted margarine.
- Add the ham and green onions, stirring until blended.
- In a heavy frying pan, melt the 2 tablespoons of margarine.
- Pour the egg mixture into the pan, continuously stirring while pouring.
- Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
- Run a spatula around the edges of the pan to loosen the eggs.
- If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
- When semi-set, cut the egg into quarters and flip each piece over.
- Continue cooking until set.
- If desired, top with cheese slices.
- Remove from heat, cover.
- Toast the bread, butter and make 2 hearty sandwiches.
- Serve with tomato soup or fries for a lunch or supper meal.
DENVER SANDWICH RECIPE
A classic Denver sandwich with eggs, ham, green pepper and onion. Serve it toasted or not, this sandwich is perfect for a light supper. Who says you can't enjoy eggs anytime of the day.
Provided by RecipeTips
Time 10m
Number Of Ingredients 8
Steps:
- Combine eggs and milk; beat until slightly frothy. Add ham, onion, peppers and season with salt and pepper; mix well. Heat butter in medium skillet over moderate heat. Add egg mixture. Cook, stirring constantly, until eggs begin to set. Using a wooden spoon or spatula, press to flatten eggs. When set, cut into 4 equal pieces. Turn over and cook to desired doneness. Place between toasted bread slices.
BAKED DENVER OMELET
My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.
Provided by MOMINOREGON
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.6 g, Cholesterol 380.8 mg, Fat 26.8 g, Fiber 0.5 g, Protein 22.4 g, SaturatedFat 12.5 g, Sodium 711.8 mg, Sugar 2.4 g
BREAKFAST DENVER SANDWICHES
We have these every Saturday morning with coffee and a big bowl of fruit. We use whatever bread we have, usually something whole wheat. It's the perfect combo.
Provided by herby
Categories Breakfast
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat skillet to medium high. Add green onions and cubed ham. Cook 2-3 minutes.
- Stir eggs to break up yolks. Add eggs to skillet and season with garlic salt, red and black pepper.
- Sprinkle cheese into eggs and stir.
- 'Scramble' - use spatula to break up and allow eggs to cook through.
- Toast bread & spread yellow mustard on one side of each piece.
- Serve cooked egg mixture on bread, open faced sandwich style.
Nutrition Facts : Calories 231.1, Fat 16.3, SaturatedFat 7.1, Cholesterol 442.8, Sodium 260.4, Carbohydrate 2.9, Fiber 0.7, Sugar 1.4, Protein 17.7
DENVER SANDWICH
Make and share this Denver Sandwich recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Generously butter both sides of each slice of bread.
- Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes.
- Keep the bread warm.
- Briefly whisk together the eggs, salt, and pepper and 2 tablespoons water.
- Add splashes of hot sauce if desired.
- Whisk just enough to combine the yolks and whites barely.
- Warm a 7- to 8-inch omelet pan or skillet, preferably nonstick, over medium heat.
- Scatter half of the bacon in the pan and cook until brown and crisp.
- Remove the bacon with a slotted spoon and drain it.
- Add half of the butter to the pan, swirling it to coat the entire surface thoroughly.
- Stir in half the onion and bell pepper, and saute until softened and the onions are translucent, about 5 minutes.
- Increase heat to high.
- Add half of the egg mixture and swirl it to coat the entire pan.
- Let the pan sit directly over the heat a few seconds, until the eggs firm in teh bottom of the pan.
- Sprinkle the cooked bacon evenly over the eggs.
- Tilt the pan so the uncooked egg can flow to the bottom of the pan.
- The eggs should cook just a touch longer than a traditional omelet, remaining moist but not wet at the center.
- Pull the pan sharply toward you several times, and then tilt the pan so that the back half of the omelet begins to roll over the front portion.
- Use a spatula to help fold over the eggs evenly.
- The omelet should be golden outside.
- Tip the omelet out onto one of the grilled bread slices, shaping it with the spatula, if needed.
- Top with the other slice of grilled bread; halve if you wish, and serve the first sandwich.
- Wipe out the skillet and immediately repeat the process with the remaining bread and filling ingredients.
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 OMELET SANDWICH
I make these when I have extra time, pop them in the freezer and the kids have something to grab, pop in the microwave and out to the bus on those hectic mornings!
Provided by LAURIE
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs, meat, onion, peppers, mushrooms and salt and pepper in a bowl, mix well.
- Spread butter on one side of each slice of bread.
- Place 6 slices butter side down on a baking sheet.
- Layer with egg mixture.
- Top with slice of cheese.
- Top with remaining bread butter side up.
- Brown bread on both sides under broiler.
- Serve Immediately or freeze for later.
Nutrition Facts : Calories 524.1, Fat 33, SaturatedFat 17, Cholesterol 282.4, Sodium 1140, Carbohydrate 31.5, Fiber 1.4, Sugar 3, Protein 24.8
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