BREAKFAST DENVER SANDWICHES
We have these every Saturday morning with coffee and a big bowl of fruit. We use whatever bread we have, usually something whole wheat. It's the perfect combo.
Provided by herby
Categories Breakfast
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat skillet to medium high. Add green onions and cubed ham. Cook 2-3 minutes.
- Stir eggs to break up yolks. Add eggs to skillet and season with garlic salt, red and black pepper.
- Sprinkle cheese into eggs and stir.
- 'Scramble' - use spatula to break up and allow eggs to cook through.
- Toast bread & spread yellow mustard on one side of each piece.
- Serve cooked egg mixture on bread, open faced sandwich style.
Nutrition Facts : Calories 231.1, Fat 16.3, SaturatedFat 7.1, Cholesterol 442.8, Sodium 260.4, Carbohydrate 2.9, Fiber 0.7, Sugar 1.4, Protein 17.7
THE DENVER OMELET
A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Beat eggs until just combined; do not over-beat.
- Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
- Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
- Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g
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