Denver’s Eggs without the Omelette

Do you like a Denver Omelette? Silly question, right? Most people, including Kiddo and Hubby, do. Sometimes I’m in the mood for everything except the omelette part. That’s when I switch into scramble mode.

Many years ago, at one of our famous July Camp Out At the Farm gatherings, we were all asked to submit a recipe for our Family Recipe Cookbook. You know me, I submitted several. One of these recipes was called “The Lazy Man’s Omelette”, which was everything you’d find in a classic omelette cooked open faced. This is the same thing, only the eggs are scrambled. It’s actually easier than a lazy omelette because it cooks up quickly, without as much tending. But then, that might just be me. I hate eggs that are browned. It’s the biggest reason I don’t order omelettes in a restaurant. Either they over cook or under-cook the eggs. Sometimes that happens with scrambled eggs, too.

Heck, when it comes to breakfast, I’d just as soon make it myself. I just wish I could make a wide variety of breakfast foods and have them all ready at the same time. Better still, let someone else clean up the mess. When I cook, I tend to use everything in the kitchen.  I made mashed potatoes the other night, and dirtied 6 things not including the bowl and spoon for serving. But that’s a crazy story for another time. Right now we’re talking breakfast.

These scrambled eggs have it all – meat, veggies and eggs. Throw in some toast, fresh fruit in the summer, and a big pot of coffee, I’m in heaven.

Spicy Denver Scramble
1 Red Bell Pepper
1 Jalapeño Pepper
1 small Onion
12 Eggs
Kosher Salt to taste
Black Pepper to taste
Olive Oil as needed
1 cup chopped Ham or Prosciutto

Stem and core the bell pepper, discard seeds and chop the pepper into small pieces. Set aside.

Stem and core the Jalapeño, retain seeds only if more heat is desired. Chop the Jalapeño into small pieces and set aside.

Peel and finely mince the onion. Set aside.

In a large bowl, whisk the eggs with a little salt and pepper to taste. Set aside.

In a large nonstick skillet over medium high heat, warm the oil until shimmering. Add the onion and cook until clear. Stir in the ham or prosciutto along with the diced peppers. Cook, stirring continually, until heated through.

Add the eggs, and cook until the eggs just begin to set around the edges. Once beginning to set, stir the eggs to scramble. Continue to cook and stir until the eggs are cooked to your preference. Serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen