RecipeEggs, Cheese, and LegumesYield: 2 or 3 servings
Denver Omelet
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 150. Vision transcription from the scanned page; needs review.
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Ingredients
- Puffy Omelet (see recipe, opposite)
- 2 tablespoons margarine or butter
- 1 cup sliced fresh mushrooms; 1 medium green pepper, chopped; green onions, bias sliced; and 1/4 teaspoon dried basil, crushed
- 3 ounces fully cooked ham, cut into thin inch-long strips (1/2 cup)
- 1/2 cup cherry tomatoes, halved
Instructions
- Prepare Puffy Omelet (see recipe, opposite). Prepare filling while omelet is baking.
- For filling, in a skillet melt 2 tablespoons margarine or butter. Add 1 cup sliced fresh mushrooms; 1 medium green pepper, chopped; green onions, bias sliced; and 1/4 teaspoon dried basil, crushed. Cook till tender but not brown.
- Stir in 3 ounces fully cooked ham, cut into thin inch-long strips (1/2 cup), and 1/2 cup cherry tomatoes, halved. Heat through. Remove omelet from the oven. Fill omelet with ham mixture before folding.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: AI-generated representative illustration created for this public community collection; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative