Rival S11P manual Denver Omelet, HAM and EGG Favorite

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 (1-ounce)
	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 all-purpose flour	1⁄2 cup chopped fresh spinach
1⁄4 cup milk	3⁄4 cup (3-ounces)
	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 pie-shaped wedges. Lift each wedge onto serving plate.

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