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Denver Omelet Melt
Andre Lewis

Denver Omelet Melt

Diced ham, peppers and onion cook into a thin omelet sized for toast, avoiding the loose scramble that falls out of breakfast sandwiches. Cheddar braces both sides. Chop vegetables small and cook off their moisture before adding egg, or the griddled bread will steam from within.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter plus 2 tbsp for bread
  • 1/3 cup finely diced bell pepper
  • 1/3 cup finely diced yellow onion
  • 1/2 cup finely diced deli ham
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 slices white or wheat bread
  • 4 slices sharp cheddar

Method
 

  1. Cook the pepper and onion in 1 tablespoon butter over medium heat for 4 minutes, then add ham for 1 minute.
  2. Whisk the eggs with salt and pepper, pour over the vegetables and cook as two thin folded omelet rectangles.
  3. Layer cheddar, omelet and more cheddar between bread slices.
  4. Butter the outside faces with the remaining butter.
  5. Griddle over medium-low heat for 3 to 4 minutes per side until crisp and melted.