Denver Omelet

Description:

As with many regional American dishes, the origins of the Denver omelet (sometimes called a western omelet) are not entirely clear. The most accredited origin story for this dish states that it originated from Chinese immigrants who worked on the railroads in the American west. These workers ate a variation of egg foo yong, containing ham and various vegetables, as a sandwich between two pieces of bread. At some point, the bread was excluded, giving birth to the Denver omelet that we have today.

Ingredients:

• 3 large eggs

• 1/4 cup diced onion

• 1/4 cup diced bell pepper

• 1/4 cup diced ham

• 1/4 cup grated cheddar cheese

• 2 tbsp unsalted butter

• Salt & pepper

Preparation:

Melt 1 tbsp of butter in a nonstick pan on medium high heat. Add the onion and bell pepper, and season with salt. Cook for 5-6 minutes until softened, making sure to stir often. Set aside and mix in the ham.

In a bowl, whisk the eggs together and season with a pinch of salt. Heat the remaining butter in the pan over medium heat then pour in the eggs. Using a rubber spatula, stir the eggs vigorously until they set slightly, about 30 seconds. On one half of the omelet, add the cheese, ham and vegetables, spreading evenly. Allow the omelet to cook another 2 minutes, then using a spatula, gently flip the other half of the omelet over the filling. Allow to cook for another 1-2 minutes until the egg inside is cooked and the cheese is melted. Serve immediately.

Notes:

• Some variations of this recipe include mushrooms - if you choose to include them, cook them along with the peppers and onions.