Denver Omelet with Kale

Follow my blog with BloglovinDenver-Omelet-with-Kale The Denver Omelet -- lets dish on perfecting this Western breakfast. The mixture of eggs, peppers, cheese and other vegetable fixings conjures up images of chuck wagon cooks. And, while a true Denver Omelet calls for ham, my version has kale. To very honest, I always thought that the Denver omelet was just the American version of the classic spanish tortilla or frittata. They all use the same staple ingredients and similar cooking styles. I’ve tried several recipes and this is by far my favorite. The key I think, is the baking temperature. Many recipes tell you to bake a denver omelet (or a fritter for that matter) at 400 degrees F or higher – this is a mistake. Try baking it at 350 degrees instead – the texture is infinitely better.

What You'll Need

8 eggs 1/2 onion, chopped 1 green bell pepper, chopped 3 garlic cloves, minced 6 tuscan kale leaves, chopped 1 tablespoon olive oil salt and freshly ground black pepper freshly shredded cheddar cheese

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So, what exactly makes the perfect Denver omelet? Eggs. Light fluffy omelets require an infusion of air into the eggs. Whisk with a fork or use a blender.

Denver Omelet with Kale

Preheat oven to 350 degrees F. Grease a 10-inch round baking dish. Beat eggs in a large bowl. Stir in onions, garlic, kale, tomatoes and bell pepper. Sprinkle in cheddar cheese; season with salt and black pepper. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Allow to cool for 10 minutes before slicing in to wedges.Serve warm.

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Denver Omelet with Kale
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 8 eggs
  • 1/2 onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 6 tuscan kale leaves, chopped
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • freshly shredded cheddar cheese
  • Preheat oven to 350 degrees F. Grease a 10-inch round baking dish.
  • Beat eggs in a large bowl. Stir in onions, garlic, kale, tomatoes and bell pepper. Sprinkle in cheddar cheese; season with salt and black pepper. Pour mixture into prepared baking dish.
  • Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Allow to cool for 10 minutes before slicing in to wedges.Serve warm.
Instructions
  1. Preheat oven to 350 degrees F. Grease a 10-inch round baking dish.
  2. Beat eggs in a large bowl. Stir in onions, garlic, kale, tomatoes and bell pepper. Sprinkle in cheddar cheese; season with salt and black pepper. Pour mixture into prepared baking dish.
  3. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Allow to cool for 10 minutes before slicing in to wedges.Serve warm.

 

Farmers Market Eggs with Shishito Peppers

Farmers-Market-Eggs-with-Shishito-Peppers1 The beginning of May is always really exciting. More and more local farmers market start to pop up, carrying all of my favorite fruits and vegetable. I was especially excited to see that Shishito peppers are in season. On Thursday, I went to my local farmers market and picked up a dozen pasture raised eggs. What I love about pasture raised eggs is that they are not only local but they are full of flavor. The nutrient content in eggs from farm-fresh, free-range, grain-fed, hormone-free naturally-raised chickens is higher than in commercially raised eggs. They are also fresher than supermarket eggs.

This Farmers Market Eggs with Shishito Peppers recipe was inspired by all of the ingredients I purchased at the farmers market (with the exception of salt, paper, red chili flakes...). Scrambling eggs with vegetables and greens is a fast and easy way to prepare a nutritious breakfast. Stir in almost any sautéed vegetables that strike your fancy, such as the asparagus and zucchini used here. Arugula can stand in for the spinach. The Shishito peppers are one of my favorite peppers. They are typically quite mild but there is the rare chance of an spicy one, adding a nice crunch and burst of flavor.

Farmers Market Eggs with Shishito Peppers

What You'll Need

5 - 6 Eggs 6 asparagus spears, chopped 1 yellow squash, chopped 1 green zucchini, chopped 8 shishito peppers, chopped 1/2 cup of spinach, chopped 4 garlic cloves, minced 1 teaspoon of tarragon, chopped salt, to taste peper, to taste red chili flakes, to taste manchego cheese (optional) 1 tablespoon of sunflower oil

Farmers Market Eggs with Shishito Peppers

In a bowl, you'll want to whisk together the eggs, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy, and set aside.

Using a nonstick fry pan over medium heat, warm the oil. Add the zucchini, shishito peppers, asparagus, garlic and another pinch of salt. Cook, stirring, until just tender for about 1 minute. Add the tarragon and stir to combine. The tarragon will create great flavor and is a lovely aromatic. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, for about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.

When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach and red chili flakes. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Transfer the scramble to a warmed platter and serve immediately. This recipe Serves 4.

Farmers-Market-Eggs-with-Shishito-Peppers

Farmers Market Eggs with Shishito Peppers
Ingredients
  • 5 - 6 Eggs
  • 6 asparagus spears, chopped
  • 1 yellow squash, chopped
  • 1 green zucchini, chopped
  • 8 shishito peppers, chopped
  • 1/2 cup of spinach, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon of tarragon, chopped
  • salt, to taste
  • peper, to taste
  • red chili flakes, to taste
  • manchego cheese (optional)
  • 1 tablespoon of sunflower oil
Instructions
  1. In a bowl, you'll want to whisk together the eggs, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy, and set aside.
  2. Using a nonstick fry pan over medium heat, warm the oil.
  3. Add the zucchini, shishito peppers, asparagus, garlic and another pinch of salt. Cook, stirring, until just tender for about 1 minute.
  4. Add the tarragon and stir to combine. The tarragon will create great flavor and is a lovely aromatic. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, for about 1 minute.
  5. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
  6. When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach and red chili flakes. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Transfer the scramble to a warmed platter and serve immediately. This recipe Serves 4.