Recipe: Denver Omelet

Denver Omelet
rec.food.recipes/CMMPDX2 (Monica) (2002)

A Denver Omelet classically has a filling of diced ham, onions, green peppers and cheese. I prefer the cheese mixed in with the filling, rather than in a solid mass on the top of the omelet - it melts better, and doesn't get stringy. I like to add mushrooms, too, which I don't think is 'official,' but it tastes durned good.

Since people vary in their liking of the proportions of filling to eggs in a omelet, these proportions are somewhat general, but then omelets usually are anyway. (Does anyone actually *measure* for omelets???) I never use milk/cream in an omelet, but you can add about 1/4 cup of either to the eggs if you like 'em that way, or need to stretch them. I don't mix the eggs together much, either, simply because we always liked the results better; when you're cooking the omelet, they'll get a little more mixed anyway. (this is apparently the French method, as opposed to whisking the eggs until thoroughly blended; but I'm no cordon bleu cook. it's just what my husband and I liked. if you prefer your eggs well-blended, whisk away.)

Also, please note - the cholesterol concerned may faint at the amount of butter/margarine used to cook the actual omelet. But if you don't want it sticking, you *need* it. Even using a Teflon pan won't help that much. By the time it's almost cooked, the omelet should be able to freely slide around in the pan like it's on skates, or it'll tear when you get to folding it over. So use a low-cholesterol spread of some sort if necessary, and sop up the excess with paper towels before serving, if you have to.

DENVER OMELET
(basic recipe serves 2 people - figuring 2 eggs per person.)

4 eggs, slightly beaten
about 1 cup diced, cooked ham
1 small onion, diced
1/2 medium-sized green pepper, diced (yellow or red peppers, while not 'traditional,' are also good)
1 8-oz. can sliced mushrooms, drained, or 4-5 large fresh mushrooms, diced (optional)
1/2 cup or so grated cheese (usually cheddar, but whatever you like best)
salt, pepper, dried parsley
3 tablespoons butter or margarine

Break eggs into a medium-sized bowl; salt and pepper lightly, add a sprinkling of dried parsley. Whisk briefly with a fork, just enough to break the yolks up well. Set aside. Grate cheese into another bowl.

In at least a 10" skillet with *sloping* sides, melt 1 tablespoon of butter or margarine over medium-high heat. Add diced pepper and mushrooms and saute for a few minutes, stirring frequently. Then add diced onions and ham. Salt and pepper lightly if desired. (I like to use lemon pepper.) Continue to saute, stirring, until onion starts to turn transparent. Remove from skillet and drain on paper plate or paper towels. Keep filling warm in the oven, set on low. Or if you're coordinated enough - I never am - zap it in the microwave for about 30 seconds just before you put it in the omelet.

Wipe out pan to make sure omelet doesn't stick. Add another 2 tablespoons of butter or margarine, keeping heat at medium-high. When butter has melted, pour in the beaten egg mixture. While cooking, use a spatula or pancake turner to loosen the edges and sides of the omelet, and to push the egg mixture aside to uncover the pan a little in various spots in the middle. This breaks up the cooked section so uncooked egg mixture can reach the surface of the pan. Tilt and swirl the skillet every time you do this, so the eggs spread back out over the entire surface of the pan and up the sides. This takes a little practice; you're trying to cook the eggs fairly evenly, so the bottom layer doesn't get leathery, but you don't want to actually scramble them. The surface will be somewhat lumpy as a result of this; that's the way it's supposed to be. Once the omelet starts firming up, slide the spatula underneath it in several spots, to make sure it's not sticking to the pan anywhere.

When the omelet is mostly cooked but still somewhat moist on top, turn off the burner. Pour the filling in so it covers one half of the omelet. Sprinkle the grated cheese over the filling. Gently tilt the skillet and use the spatula or pancake turner to flip the other half of the omelet over on top. Let it sit for about half a minute, then flip the whole thing over and let sit another half minute or so, to complete cooking the eggs on the inside and thoroughly melt the cheese. Then cut omelet in half and slide onto plates.

The alternate method of folding is to put the filling in a heaping line across the center of the omelet, fold one third over the middle, then the other third, and flip the whole thing as above. It's the more 'classic' method, but takes a bit of practice to get it to hold together when you flip the entire thing the last time. If you're trying to impress company, don't do it this way unless you've mastered the skill, or you'll have 'broken omelet' with filling spilled all over the pan.

This is easily increased - just add more eggs and filling ingredients - but if you're going to make more than a 4-egg omelet, I strongly suggest using a 12-inch skillet. A smaller one means it'll take longer to cook and you'll get leathery eggs. If you're serving a crowd, it's much easier to make batches and have people wait. Omelets can keep for a few minutes in the oven on a low temp, but they won't be as good as they are fresh out of the pan.