Dinner Tonight: Denver Omelet Recipe

• 1 tablespoon canola oil
• 8 ounces thick cut ham, diced
• 1 green pepper, stemmed, seeded, diced
• 1/2 white onion, diced
• 8 ounces button mushrooms, cleaned, stems removed, diced
• 8 ounces cheddar cheese, grated
• 2 tablespoons butter
• salt and pepper
• 8 large eggs

1. Pour the oil into a large non-stick skillet. Turn the heat to medium high and add the diced ham. Cook, stirring often, until the ham is lightly browned and crisp, about two minutes.
2. Add the green pepper, onion, and mushrooms to the skillet. Stir occasionally, and cook until the vegetables are tender but still a little crisp, about two minutes. Season with salt and pepper to taste. Transfer mixture to a bowl.
3. Clean out the skillet, and then set back on the stove. Crack two eggs into a medium-sized bowl and whisk with a fork until combined. Season with a pinch of salt and pepper. Add 1/2 tablespoon of the butter to the skillet and turn the heat to medium-high. When melted, add the whisked eggs. Let the eggs cook for a few seconds. Then, using a spatula, push the cooked eggs towards the center of the pan, tilting the pan down to let the uncooked eggs drip towards the sides. When the middle is still a little runny, pile a quarter of the ham and onion mixture and a quarter of the cheese on half of the omelet. Carefully fold the omelet over. Let cook until the cheese melts, flipping halfway through. Transfer the omelet to a plate. Repeat process three times.
4. Serve with salsa, hot sauce, sour cream, or however you'd like.

canola oil, ham, green pepper, white onion, button mushrooms, cheddar cheese, butter, salt, eggs

Taken from www.seriouseats.com/recipes/2011/05/denver-omelet-recipe.html (may not work)