Here is a simple Denver-style omelet served between two bronco-sized slices of your favorite bread, toasted and buttered for one mile-high sandwich. If you’ve only had a Western omelet at a diner or breakfast café, try this at home. There’s nothing new about an omelet with a side of toast, but putting it all together as a big, hot, and hefty sandwich is pretty darn satisfying. Classic Western omelets feature diced ham, peppers, and onions, but (surprise!) we leave out the ham and “beef up” the onions and bell peppers with a few other doodads like Jack cheese.
You can add your favorite salsa, ketchup, or hot sauce for a little zing. For colts and calves who want less, you can split it and serve two. The Denver can be wrapped up and stowed in your saddle bag, and come chow time just open wide and you’ll be Rocky Mountain high in no time. Then git along little doggie, git along.
Serves 1 or 2
Time: 15 minutes
2 teaspoons butter
½ cup finely chopped onion
Salt and freshly ground black pepper
½ cup finely diced green, red, or orange bell peppers
2 large eggs
1 tablespoon water
1 teaspoon minced fresh parsley
⅓ cup grated Monterey Jack or sharp cheddar (optional)
Tomato salsa or hot sauce (optional)
2 slices of a large loaf of bread (or 4 regular-size slices of bread or 2 rolls)
Butter or mayonnaise
Tomato slices (optional)
In an 8-inch skillet or omelet pan, heat the butter over medium heat. Add the onion, sprinkle with salt and black pepper, and cook, stirring frequently, until translucent. Stir in the bell peppers and cook for another 3 to 4 minutes, until the peppers soften and the onion is golden on the edges.
In a small bowl, beat the eggs with the water and parsley.
Gather the onion and bell peppers into a circle an inch or so from the edge of the skillet and pour the eggs and parsley over them. As the eggs begin to set around the edges, using a spatula, gently lift an edge and tilt the pan so that the uncooked egg runs out to the edges of the skillet. When the eggs are mostly set, sprinkle with the cheese and/or salsa, if using, and fold the omelet in half. The omelet should be lightly golden and set, but not dry. Sprinkle with salt and black pepper to taste.
Toast the bread and spread with butter or mayonnaise. Place the omelet on one piece of toast and add the tomato slices, if using. Cover with the second slice of toast, cut the sandwich in half, and serve hot or at room temperature.
Slather this sandwich with whatever condiments you like—mayo, ketchup, hot sauce or salsa, pickles. Then put some potato chips or Kale Chips on the plate, or even fancier, Butternut Hash Browns. How about a Whole-Grain Blondie for dessert?