John Lekich's Dad's Denver Omelet
My late father was a lifelong diner man who spent the last third of his career as the proud owner of an old school counter and booth place just a short walk from where Barbara-Jo's Books to Cooks is now. He was a self-taught short-order cook who could do everything from a Sunday roast to a killer bread pudding. But his measured-by-eye recipe for the Open Denver Omelet - a diner classic designed to keep long distance truckers going until lunch - is the dish that always reminds me of him.
* Filling (enough for one omelet):
- ham, chopped into small cubes
- green pepper, diced
- green onion, chopped
* 3 eggs
In a small frying pan, sauté the ham and green pepper, using just enough time and butter to caramelize the ham and tenderize the peppers. Season to taste.
Beat three eggs in a bowl and then add the chopped green onions. Stir to blend. Pour the onion - egg mixture into a larger, greased skillet and cook on low to medium heat. Add enough of the sautéed ham and green peppers to cover the omelet evenly. When the omelet is set, fold over gently to make a slightly golden crescent moon.
John Lekich considers himself to be the unofficial mascot of Barbara-Jo’s Books to Cooks. He is a longtime freelance writer currently working on his fifth novel.