Mile-High, Southwest, Western, Denver Omelet

This omelet is brought to you by Cook This, Not That and its official name is Mile-High omelet aka Denver Omelet aka Western omelet aka Southwest Omelet.

Why there are so many names for this omelet? I do not know, but every diner I’ve been to flip-flops on what to call it. My best guess is that some diners are jealous of Denver. The Western and Southwest omelets don’t even want to acknowledge that it’s a Denver thing and the Mile-High ones are trying to be sneaky about it. I imagine a conversation between a Denver citizen and a Mile-High omelet diner goes like this, “So…why didn’t you just name it a Denver omelet?”

“Oh, but we DID! We named it Mile-High because you are the Mile-High City!!!”

“……some people might not know that though. I feel like you’re trying to trick me.”

Mile-High Diner stammers and flashes fake smiles to hide their infinite and envious jealousy. They make up some lame excuse so they don’t look bad and Denver is annoyed, but Denver is used to it. Denver’s motto is “Don’t hate me because I’m beautiful.”

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Denver doesn’t have time for Mile-High games

Anyway, some people say to make an omelet you’ve gotta break some eggs. That is true. In my case you break a lot of eggs and brutally murder two omelets. “Third time’s a charm” has been proven to also be a true statement.

What you’ll need (For 4 Servings)

  • 1/4 tablespoon of olive oil
  • 1 green bell pepper, diced
  • 4 oz cremini or button mushrooms, sliced
  • 1 small onion, diced
  • 4 oz smoked ham, cubed or sliced into thin strips
  • salt and pepper to taste
  • 8 eggs
  • 2 tablespoons of 2% milk
  • 1/4 cup of shredded sharp Cheddar

The first step is to heat the olive oil in a pan over medium heat. Saute the bell pepper, mushrooms, and onions for 7 minutes. The vegetables should soften up and be lightly browned. When this happens, add the ham and cook for a minute. Season with salt and pepper to your liking once the ham is cooked.

You are now ready to break some eggs!

Break the eggs into a bowl and add the milk. Whisk this mixture until it’s slightly frothy and season with a bit of salt. (If you are just making an omelet for yourself, I like to use only two eggs and I just splash a bit of milk)

Now here comes the challenging part, making an omelet that doesn’t fall apart. The best advice is to use a skillet that is as non-stick as possible. Heat that skillet over medium heat with a dash of olive oil. Swirl the oil in the pan so that it can act as extra non-stick protection. Then pour one-quarter of the eggs in the pan. As they cook, take a wooden spoon and scrape the outer edges. This is to even out the eggs as well as a check to see how settled the omelet is. When the eggs are almost fully cooked, you will add one-quarter of your filling and one-quarter of the cheese on one half of your eggs.

Here comes the other hard part. Take a spatula and carefully fold over the empty side of your omelet. My best advice to accomplish this is to use the wooden spoon and the spatula. You can also tilt your pan as you lift the empty side of your omelet.

Once flipped, I like to let it cook a little more so the cheese is a melted, gooey deliciousness but feel free to take it off for consumption as soon as possible.

I’m not sure what to say about the taste. It’s your standard omelet and I love omelets so that’s my lazy way of saying that it’s good. Whether you successfully flipped your omelet or not, the final taste will be rewarding.

I did get super excited about that final omelet though. I still haven’t mastered omelet cooking, but I love to eat them, no matter what they are called.

 

 

 

 

 

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2 thoughts on “Mile-High, Southwest, Western, Denver Omelet

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