Sunday, September 26, 2010

Like a Denver Omelet but different

This morning I wanted some eggs, but not just plain old scrambled, so I looked around the fridge and freezer and this is what I came up with - I told Rich I was making a Denver omelet and he said, "yuck, like what they have at Denny's?" After 20+ years, he should know better than that.























Peppers, Ham and Goat Cheese Omelet (so there!) serves 2

4 eggs beaten with about a tablespoon of milk
1/2 of a red bell pepper in small dice (today I had a red poblano and another yellow, so I mixed the 2)
about 1/4 cup of thinly sliced ham chopped (had a package of Prather smoked ham in the freezer, so just cut off a little while frozen)
1 teaspoon butter
about 1/4 cup of chevre

In your omelet pan (I have a great thin nonstick french style crepe/omelet pan by de Buyer) melt the butter and then add the peppers and cook a few min, then add your ham and cook until a little browned. Pour the beaten eggs over and let set, then sprinkle over the top the chevre and take a couple spatulas and roll it up. Do this when the eggs are almost cooked and if you let it sit a couple min off the heat it will continue to cook, but be tender and not tough.

3 comments:

  1. My mother used to offer us a version of this for lunch. We could have an "Eastern" or a "Western." If we went for the Western, we got onions. Eastern, no onions. Served as the innards of a sandwich made with Wonder Bread. Lots of ketchup. Peppers? Nope. Goat cheese? As if.

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