Denver Omelet Scramble
Denver-style scrambled eggs with ham, green bell pepper, and mushrooms.
Ingredients
uncooked potatoes (sliced peeled)
1 cup
fully cooked ham (diced)
1/2 cup
onion (chopped)
1/2 cup
green pepper (chopped)
1/2 cup
sweet red pepper (chopped)
1/2 cup
mushroom stems and pieces (4 ounces, drained)
1 can
butter
1 tablespoon
salt
1 teaspoon
eggs (lightly beaten)
4
shredded cheddar cheese
1/2 cup
Instructions
1
Sauté vegetables
Place the sliced potatoes in a stew pot and add enough water to cover. Bring to a boil and cook until tender, then drain. In a skillet, melt the butter and sauté the potatoes, ham, onion, green pepper, sweet red pepper, and mushrooms for 6 to 8 minutes, or until the vegetables are soft. Sprinkle with salt.
2
Add eggs and cheese
Pour the lightly beaten eggs over the vegetable mixture. Cook and stir gently until the eggs are fully set. Sprinkle the shredded cheddar cheese over the top.
