Denver Omelet Pie Recipe 465

Steps:

• Spray 5- to 6-quart oval slow cooker (with removable insert) with cooking spray. Unroll crescent dough; press evenly into bottom of insert and at least 1 inch up sides, working dough as needed to ensure even thickness all around.
• In medium bowl, mix mushrooms, bell pepper, onion, ham and 1/2 cup of the cheese. Spread half of the mixture on top of crescent dough.
• In 4-cup glass measuring cup, beat eggs, salt and pepper flakes until well mixed. Carefully pour half of the beaten eggs on top of ham and vegetable mixture, making sure egg stays inside crescent-lined bottom. Add remaining ham and vegetable mixture; pour remaining beaten eggs on top. With spatula, gently press filling mixture into beaten eggs. Top with remaining 1/2 cup cheese.
• Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto crescent during cooking.) Cook on Low heat setting 1 1/2 hours. Leaving cover on, rotate insert 180 degrees, and continue cooking 1 to 1 1/2 hours or until eggs are set and crescent is deep golden brown around edges. Let stand 10 minutes before cutting.
• To serve, cut into pieces; garnish with chives.

Steps:

• Preheat oven to 350°F. In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9-inch pie plate. Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Garnish with tomato slices.

Steps:

• In a large bowl, beat eggs, onion powder, thyme, salt& pepper.
• Stir in potatoes, cheese, ham and green pepper.
• Pour into a greased 9" pie plate.
• Bake at 350F for 40-45 minutes or until knife inserted in center comes out clean.
• Garnish with tomato slices.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Steps:

• In a medium bowl, whisk together the eggs and 1/2 teaspoon salt; set aside.
• In a medium (10-inch) nonstick skillet, heat 1 tablespoon butter over medium-high. When foaming, add the bell pepper and onion, season lightly with salt and pepper and stir to coat in the butter. Shake into an even layer and cook, undisturbed, until browned underneath, 2 to 3 minutes.
• Add the ham and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes. Transfer the mixture to another medium bowl, add the cheese, and stir to combine.
• Reduce the heat under the skillet to medium-low. Add 1/2 tablespoon butter and swirl to coat the pan. Whisk the egg mixture and pour half into the skillet. Cook without touching until the eggs around the edges of the pan are set, 30 seconds to 1 minute. Using a spatula, slightly pull the edge of the omelet in toward the center and, while holding the spatula in place, tilt the pan so that the egg runs to the empty skillet. Repeat this around the edge of the whole circle until the surface is nearly set but still shiny. (No runny egg will travel when you tilt the pan.)
• Spoon half the vegetable mixture onto half the egg, cover the skillet with a lid or baking sheet, and cook until the egg is set and the cheese is melted, 1 to 3 minutes. Run the spatula around the edges, then fold the naked half over the filling. Slide the omelet onto a plate, then repeat with the remaining butter, egg and filling.

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.