Name: Denver Omelet with Prosciutto, Cheddar & Green Pepper
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 18 eggs; 3 green bell peppers; 12 slices prosciutto; 1 ½ medium yellow onions; black pepper; butter, unsalted; salt

Denver Omelet with Prosciutto, Cheddar & Green PepperDenver Omelet with Prosciutto, Cheddar & Green Pepper — a 25-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

18 eggs

3 green bell peppers

12 slices prosciutto

1 ½ medium yellow onions

black pepper

butter, unsalted

salt

Instructions

Wash and dry bell peppers, then seed and small dice. Peel and small dice onions.

Preheat a large skillet over medium-high heat.

Roughly chop prosciutto into small pieces.

Once the skillet is hot, add butter and swirl to coat the bottom.

Add bell pepper and onion to the skillet and cook, stirring occasionally, until soft, about 5 minutes.

Meanwhile, in a large bowl, whisk together eggs, salt, and pepper.

Coarsely grate the cheese.

Add prosciutto to the skillet with the peppers and cook, stirring occasionally, until prosciutto is crispy, 1 minute more. Remove from heat and set aside.

Preheat a second, smaller skillet over medium-low heat. Add more butter and swirl to coat the bottom.

Add ⅓ of the eggs to the skillet and swirl to cover the bottom. As eggs begin to set, use a spatula to pull the cooked edges towards the center of the pan. Then tilt the pan, allowing the uncooked egg to move to the edges. Cook until just set, pressing the eggs into a smooth layer on the bottom of the skillet.

Sprinkle ⅓ of the cheese and ⅓ of the prosciutto mixture over one side of the omelet. Fold the omelet in half and cook until warmed through, about 1 minute. Transfer omelet to a cutting board.

Add more butter to the skillet (1 tbsp per omelet) and repeat twice more with remaining eggs, cheese, and prosciutto mixture.

To serve, cut omelets in half and divide between plates. Enjoy!

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