Denver Omelet
This Denver omelet packs two kinds of pork and two colors of bell pepper into four eggs, so every forkful is hearty and well seasoned. The ham and crumbled bacon bring salt and smoke, while the onion and peppers are sautéed first so they turn soft and sweet before the eggs go in. Stirring the eggs through the filling, rather than folding it in, makes a thick, sliceable omelet that feeds two.
Instructions
Melt the butter in a large skillet or on a griddle over a moderate flame, so it foams without browning.
Add the onion, red and green bell peppers, ham and crumbled bacon. Sauté them in the butter until the onion starts to turn translucent.
In a small bowl, beat the eggs lightly with the salt and pepper. Add a couple of drops of hot sauce if you want some heat.
Pour the eggs into the skillet and stir them slowly through the ham and vegetable mixture so everything is evenly coated.
Let the underside brown lightly, then flip the whole omelet over. Brown the second side lightly and serve it while it is hot.
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