Denver Omelet

I have no idea why this is called a Denver Omelet, I don't know where the recipe came from. I do know that it has evolved into a simple weekend breakfast or a 'breakfast for dinner' as we like to call it. It is easy to double and feed a crowd, we often have brunch crowds. I like Denver omelet because there are so many variables. The recipe calls for ham but crisp bacon or even cooked sausage works. Any kind of pepper works, red and green are pretty for Christmas. Use whatever kind of cheese you have, it's a good clean the deli drawer dish. Do top the warm pie with fresh diced tomato. So try Denver Omelet and see why it is a favorite at our house.

DENVER OMELET PIE

6 eggs                                      

½ teaspoon onion powder

½ teaspoon salt                        

1/8 teaspoon pepper

1 cup shredded cheese, cheddar, jack, Swiss or a combination

½ cup diced ham or crisp cooked bacon

½ cup green, yellow or red pepper, diced                                                                   

4 cups frozen shredded hash browns, I put them in the microwave for a minute or two. They don’t need to be completely thawed.

1 tomato, sliced

Serve with Cholula Hot Sauce or Franks

In batter bowl, beat the eggs, seasonings, ham, potatoes, peppers and cheese.  Pour in a greased 9 inch pie plate. Bake at 350 degrees for 40-45 minutes or until knife inserted in middle comes out clean.

Garnish with tomato slices or salsa. Fresh salsa is the best but Pace works.

This can also be baked in a 9x9 pan. It is easier to serve a crowd.  

Double the recipe and it fits in a 9x13