Denver Omelet

Ingredients

• 1 tablespoon canola oil
• 8 ounces thick cut ham, diced
• 1 green pepper, stemmed, seeded, diced
• ½ white onion, diced
• 8 ounces button mushrooms, cleaned, stems removed, diced
• 8 ounces cheddar cheese, grated
• 2 tablespoons butter
• salt and pepper
• 8 large eggs

Directions

1. Add the oil to a large non-stick skillet and warm it over medium-high heat. Stir in the diced ham and cook, stirring frequently, until it has a little color and crispness, about 2 minutes.
2. Add the green pepper, onion, and mushrooms to the same skillet. Cook, stirring now and then, until the vegetables have softened but still keep a bit of bite, about 2 minutes. Add salt and pepper to taste, then spoon the mixture into a bowl.
3. Wipe out the skillet and return it to the stove. Crack 2 eggs into a medium-sized bowl and beat them with a fork until blended. Add a pinch of salt and pepper. Put ½ tablespoon of the butter in the skillet and heat it over medium-high. Once the butter has melted, pour in the beaten eggs. Let them set for a few seconds, then use a spatula to draw the cooked edges toward the center while tipping the skillet so the uncooked egg runs out to the sides. When the center is still slightly loose, mound ¼ of the ham and onion mixture and ¼ of the cheese over ½ of the omelet. Fold the other side over gently. Cook until the cheese has melted, turning the omelet halfway through, then slide it onto a plate. Repeat the same method 3 times.
4. Serve with salsa, hot sauce, sour cream, or whatever sounds good.