Denver Omelette

Start by adding the water (or cream if you want) into the beaten eggs, and mix well.

Heat a skillet on medium-low heat. Add 1 tablespoon of the butter and let that melt. Toss in the ham, bell pepper, and shallots. Stir and cook for about 5 minutes or until the peppers are slightly softened, yet still firm. Remove it from the skillet and place the mixture in a bowl.

Return the skillet back to the stove, and on medium heat, melt the remaining butter. Add in the beaten eggs, and give that a gentle stir. Add salt and pepper.

Using a spatula, or in my case a worn down rice paddle, begin lifting up the edges while maneuvering your skillet to let any wet egg mixture roll out to the edges. Continue this until the eggs are almost set.

Add the bell pepper mixture into the center of the eggs, and gently fold over the eggs. Cook for another minute or so or however you like your eggs, and then slide it onto your plate and serve.

The result is everything you want in a great omelette. Tender and soft eggs, with the great salty and smokiness from the ham, and then the great, and fresh green bell pepper. Hope you enjoy! What is your favorite type of omelette?