Denver Omelet

• servings: 2
• total time: 30

Ingredients

2 tablespoons unsalted butter

½ red bell pepper, stemmed, seeded, and chopped medium

½ green bell pepper, stemmed, seeded, and chopped medium

½ onion, chopped medium

1/2 teaspoon salt

4 ounces ham steak, chopped medium (about 1 cup)

1 tablespoon minced fresh parsley

1 garlic clove, minced

½ teaspoon Tabasco

4 large eggs

⅛ teaspoon pepper

1 ounce Monterey Jack cheese, shredded (¼ cup)

Directions

1. Heat 1 tablespoon of the butter in a 10-inch nonstick skillet over medium-high heat. When the foaming subsides, add the peppers, onion, and ¼ teaspoon of the salt. Cook, stirring occa-sionally, until the onion begins to soften, about 4 minutes. Add the ham and cook until the peppers begin to brown lightly, about 2 minutes. Add the parsley, garlic, and Tabasco and cook for 30 seconds. Transfer to a small bowl and cover to keep warm.

2. Whisk together the eggs, the remaining ¼ teaspoon salt, and the pepper. Wipe out the skillet, add ½ tablespoon of the remaining butter, and melt over medium-high heat until it just begins to brown, swirling to coat the pan. Add half of the eggs to the skillet and stir gently until they just begin to set, about 10 seconds. Following the photo on page 256, gently pull the cooked eggs back from one edge of the skillet and tilt the pan, allowing any uncooked egg to run to the cleared edge of the skillet. Repeat this process, working your way around the skillet, until the egg on top is mostly set but still moist, about 2 minutes.

3. Following the photos on page 256, remove the pan from the heat, sprinkle with half of the cheese, and let it melt partially, about 20 seconds. Spoon half of the ham-pepper-onion mixture over half of the omelet. Carefully slide the filling-topped half of the omelet onto a warmed plate and, with a firm grip, tilt the skillet slightly so that the remaining half of the omelet folds over the filling in a half-moon shape. Repeat steps 2 and 3 with the remaining butter, egg mixture, cheese, and filling.