Breakfast
Denver Omelet
Ham, bell pepper, onion, and cheddar fill individual omelets, folded in the pan until the cheese melts.
Serves 4
Directions
Whisk the eggs, milk, salt, and pepper until evenly combined.
Melt one-third of the butter in a nonstick skillet over medium heat. Cook the ham, pepper, and onion for 4 to 5 minutes, until softened.
Transfer the filling to a bowl. Divide it, the egg mixture, cheese, and remaining butter into one portion per serving.
Reduce the heat to medium-low. Melt one portion of butter in the skillet and pour in one portion of eggs.
As the edges set, push them toward the center with a spatula. Tilt the pan to let uncooked egg flow into the gaps.
When nearly set, add one portion of filling and cheese to half the omelet. Fold over and cover for 1 to 2 minutes, until fully set.
Slide onto a plate and repeat with the remaining portions. Serve hot.
