Denver Sandwich
alt.cooking-chien/Calvin Y. Konno/2000
Serves 2

This variation of the Western or Denver omelet makes a great sandwich for breakfast or lunch.

1 Tablespoon Butter
1/3 cup Onion, diced
1/3 cup Green Bell Pepper, diced
1/3 cup Ham, diced
4 Eggs
Salt and pepper to taste
4 slices Bread
Lettuce

In a small skillet, melt the butter. Add the onions and peppers. Cook until soft, but not brown. Add ham. Lightly whip the eggs with one teaspoon of water. Add to skillet, season, and cook until just set. Place on bread and garnish with lettuce.

Denver Sandwich
alt.wisdom/Pudgey3/2000
Serves 1

For each sandwich:
1 egg, lightly beaten
1 tsp milk
1 Tbs finely diced cooked ham
1 tsp finely chopped onion
1 tsp finely chopped green bell pepper
1 tsp finely chopped red bell pepper
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 tsp butter
2 slices hot buttered toast

Combine the egg and milk and beat until slightly frothy. Add the ham, onion, peppers, salt, pepper, and optional cayenne and mix well. Heat the butter in a small skillet over moderate heat and add the egg mixture. Cook, stirring constantly, until the eggs begin to set. Using a wooden spoon or spatula, form the eggs into an omelet the approximate shape and size of the toast. Turn the omelet over to cook the top to the desired degree of firmness. Place the omelet on one piece of toast and top with the other.