Today is a happy day. We have reached the end of the ham entries.
I still have some ham left – yes, even after a month of eating it – but it is time to move on. It’s not as if I ate ham every day for the last month; still, the ham lasted for a long, long time.
We’re ending with a great recipe for a baked omelette using the ingredients for a Denver omelette. So easy to make, so delicious and almost showy, a little bit like a soufflé.
Get an onion and a red pepper.
Ham. There is nothing more to say.
Ham, onion and red pepper get into a frypan with some butter (a bit different than the recipe as the ham was still a bit frozen).
Meanwhile, break eight eggs into a bowl.
Add the milk.
Grate some old cheddar cheese.
Add the cheddar to the eggs and milk.
After ten minutes, the ham, onion and red pepper are done.
Add them to the eggs, milk and cheese and combine.
Pour the ingredients into a baking dish.
Baked Denver Omelette.
Baked Denver Omelette
Prep 10 minutes
Cook 35 minutes
Ready in 45 minutes
2 tablespoons butter
1/2 onion, chopped
1/2 red bell pepper, chopped
1 cup chopped cooked ham
1/4 cup milk
1/2 cup shredded Cheddar cheese
salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.