Filter
Top Products
-9-
DENVER OMELET
1
⁄2 cup diced, cooked ham 3 eggs
1
⁄4 cup chopped green bell pepper 2 tablespoons water
1
⁄4 cup sliced fresh mushrooms
1
⁄8 teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine
1
⁄3 cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms,
onions and butter. Saute 2 minutes, stirring frequently. Arrange vegetables in
an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour
egg mixture over ham and vegetables. Cover and cook 4 minutes or until
eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To
serve, slice omelet in half then gently fold each part in half. Lift omelets from
skillet with a wide spatula.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine 2 eggs
1
⁄4 cup chopped onion
1
⁄2 cup chopped cooked ham
2 tablespoons all-purpose flour
1
⁄2 cup chopped fresh spinach
1
⁄4 cup milk
3
⁄4 cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300° F. Add butter and melt. Add onions and saute
until onions are tender, about 2 minutes, remove onion from skillet and set
aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture
into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked
onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped wedges. Lift each wedge
onto serving plate.
CHEESE AND BACON POTATOES
6 slices bacon
1
⁄4 cup onion, finely chopped
4 large potatoes, thinly sliced with skins on 1
1
⁄2 cup (6-ounces) cheddar cheese, shredded
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Turn temperature control dial to 350° F. Fry bacon
until crisp, remove and drain. Carefully remove grease, reserving 2 table-
spoons bacon grease in skillet. Add potatoes to skillet; cover and cook 10
minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon and
combine with green chilies and onion. Sprinkle over potatoes. Top with
cheese; cover and cook 5 more minutes.