This week I am featuring Colorado in my #Cooking50States tour. Of course the first thing that comes to mind when I think of Colorado and food, is the Denver Omelet!
Omelets can be quite challenging to make. You need a good, non-stick skillet with a lid. I could probably do to get a new one myself, but I was still able to produce this lovely omelet. If a traditional omelet makes you nervous, I have a very simple baked version that I will share as well.
To begin, dice up some green bell pepper, onion and ham. For one large omelet, you’ll want about 1/3 cup of each. I made a few omelets, so I have a bit more here.
In your non-stick skillet, sauté the onions and pepper in 2 tablespoons of butter. You’ll want them tender, and with just a touch of color on the onions.
When they are done, place them in a dish and set them aside.
In a bowl, combine 8 eggs and 1/4 cup of half & half.
Whisk these until well combined and a little frothy. Add in a pinch of salt & pepper.
Heat your skillet again, and melt 2 tablespoons of butter until fully melted, a little bubbly, but not browned.
Pour your egg mixture into the skillet, and turn your heat up to a medium high heat.
Stir the eggs around and let them begin to cook.
When the eggs begin to thicken, are steaming hot and get lumpy, smooth out the top. Mine got a touch thicker than necessary…that happens sometimes when you are taking pictures. Turn off the heat.
Quickly place your toppings in a line in the middle of the omelet. You’ll add your onions and peppers, the 1/3 c of diced ham and around a third cup of shredded cheddar cheese.
Place a lid on a skillet to hold in the heat.
When the egg are set on top, you are done! Run a rubber spatula around the edges.
Then roll the omelet out onto a plate, and top it with a little more cheese.
This is a large omelet and will make 2-4 servings, depending on the size.
Coming Next: Connecticut!
What food do you think represents this New England state?