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.