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DENVER OMELET |
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1⁄2 | cup diced, cooked ham | 3 eggs |
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1⁄4 | cup chopped green bell pepper | 2 tablespoons water |
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1⁄4 | cup sliced fresh mushrooms | 1⁄8 teaspoon salt |
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1 green onion, sliced | Dash cayenne pepper |
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1 tablespoon butter or margarine | 1⁄3 cup |
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Set skillet temperature to 300°F/150°C. Add ham, green bell pepper, mushrooms, onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an even layer. Lightlybeat eggs with water, salt and cayennepepper; pouregg 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 |
Set skillet temperature to 300°F/150°C. Add butter and melt. Add onions and sauté 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. Sprinklecheese evenly over top. Cover and cook additional 2minutes. Gently cut into four
CHEESE AND BACON POTATOES
6 slices bacon | 1⁄4 cup onion, finely chopped |
4 large potatoes, thinly sliced with skins on | 11⁄2 cup |
1 can |
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Placebacon incold skilet. Set skillet temperature to 350°F/180°C. Fry bacon until crisp, removeand drain. Carefully remove grease, reserving 2 tablespoonsbacon grease in skillet. Add potatoes to skillet;cover and cook 10 minutes. Turn potatoes and cook an additional 5 minutes.Crumble bacon and combine with gren chiliesand onion.Sprinkle over potatoes.Top with cheese;cover and cook 5 moreminutes.
