DENVER OMELET
1⁄2 cup diced, cooked ham | 3 eggs |
1⁄4 cup chopped green bell pepper | 2 tablespoons water |
1⁄4 cup sliced fresh mushrooms | 1⁄8 teaspoon salt |
1 green onion, sliced | Dash cayenne pepper |
1 tablespoon butter or margarine | 1⁄3 cup |
| cheddar cheese, shredded |
Set skillet temperature to 300°F. Add ham, green bell pepper, mushrooms, onions and butter.Saute 2 minutes, stirring frequently. Arrange vegetables in an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes.
To serve, slice omelet in half then gently fold each part in half. Lift omelets from skillet with a wide spatula.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine | 2 eggs |
1⁄4 cup chopped onion | 1⁄2 cup chopped cooked ham |
2 tablespoons | 1⁄2 cup chopped fresh spinach |
1⁄4 cup milk | 3⁄4 cup |
| Swiss cheese, shredded |
Set skillet temperature to 300°F. Add butter and melt. Add onions and saute until onions are tender, about 2 minutes, remove onion from skillet and set aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes. Gently cut into four