There are many ways to make a great ommelete this is but just one way I like it. Great Breakfast to make for that special person on a cold sunday morning, for breakfast.
The ingredients of the traditional Denver omelet top savory French toast.
2 tablespoons (1/4 stick) butter 1 onion, thinly sliced 1 large red, green or yellow bell pepper, thinly sliced 1 cup matchstick-size strips Black Forest ham (about 4 ounces)
4 large thin slices Swiss cheese, folded to match bread size
Whisk eggs and 2 tablespoons water in pie dish to blend. Season with salt and pepper. Add bread; let stand 1 minute. Turn bread over; let stand until egg mixture is absorbed, about 8 minutes.
Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and bell pepper and saut� until soft, about 5 minutes. Add ham; saut� until vegetables and ham are golden, about 3 minutes longer. Season with salt and pepper. Transfer mixture to bowl; cover with foil to keep warm.
Melt remaining 1 tablespoon butter in same skillet over medium heat. Add bread and cook until brown and crusty on bottom, about 5 minutes. Using spatula, turn bread over. Top each bread slice with 1 cheese slice. Cook until bread is crusty on bottom and cheese melts, covering skillet briefly if necessary to melt cheese, about 5 minutes longer. Transfer toast to plates. Top with vegetable mixture and serve.
Alongside, offer sliced tomatoes with balsamic or red wine vinegar and crumbled marjoram. End with oatmeal cookies and oranges.
