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Denver Omelet

Denver Omelet

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Yield: 4 Servings
Adapted from Chef John / Food Wishes

This classic American-style omelet is firmer and more caramelized than the softer French omelet, but every bit as delicious, and prefect for your next “breakfast for dinner.”

  • 1TBS butter
  • 3large eggs
  • ⅓cup grated cheddar cheese
  • ¼cup diced smoked ham
  • 2TBS finely diced onion
  • 2TBS finely diced green bell pepper
  • salt and freshly ground black pepper to taste
  • pinch of cayenne, optional


Beat eggs, but not too much. Over beating makes them watery.

Heat butter in a pan over medium heat. Add ham, pepper, onion mixture and cook until veg are soft. Reduce heat to medium low. Add eggs, mix lightly and let cook from the bottom. Sprinkle the cheese when the top is still liquid. Give a sprinkle of cayenne if desired. Continue cooking until top is top looks wet, but is no longer runny. Fold in half using spatula.

Split Pea and Ham Soup IP 😊

Split Pea and Ham Soup IP 😊

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Yield: 6 to 8 Servings (Do not double!)
Adapted from J. KENJI LÓPEZ-ALT / Serious Eats

October 2016:  Are you an Instant Pot fan?  This is a great recipe to use.  My personal favorite, Pea Soup in a no-fuss, no-frills version of the classic.  If only Nabisco still made Crown Pilot Crackers 🙁.  This soup is made with green split peas, broth, and ham. It’s rich, creamy, and deeply flavorful, a perfect hearty meal on a cold day.
Prep: 10 Cook: 45

  • 3TBS unsalted butter
  • 1medium onion, finely diced, about 6 oz
  • 1large rib celery, finely diced, about 4 oz
  • 8oz ham, diced/cubed
  • 2medium cloves garlic, minced
  • 1lb dried green split peas
  • 6cups low-sodium chicken stock, or water
  • 2bay leaves
  • Kosher salt and freshly ground black pepper

Set Instant Pot to HIGH SAUTÉ. Add butter and wait until foaming stops. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then close the lid. Set the Instant Pot to MANUAL HIGH pressure for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Soup can be stored in the refrigerator for up to 1 week.

Note: Split peas are particularly prone to clogging valves and foaming, so do not attempt to double this recipe.  After cooking, make sure to immediately clean the gasket and valves on the lid as soon as the pot is cool enough to handle, since pea soup can clog the valves and harden if not properly cleaned.

Ham & Cheese Rollups

Ham & Cheese Rollups

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Yield: 3 rolls using simple bread dough
Scott Nowell

This is my version of my mother Connie’s recipe. She used to call this “calzone” but I never knew why. It is more like “stromboli”, but it may have been my confusion. Regardless, it quickly turned into a family favorite for New Year’s day and Super Bowl Sunday.

  • 2loaves frozen bread dough or 1 simple bread dough (recipe follows)
  • 1½lb deli baked Ham such as Black Forest.
  • 1½lb deli Swiss cheese sliced thin.
  • 1egg yoke beaten with
  • 1TBS milk
  • cooking spray
  • pastry brush
  • Special Equipment: 2 sheet pans & Silpat sheets


Thaw dough per package directions but on sheet pan using either Overnight or quick method. -or- Make simple bread dough (below).

Preheat oven to 400°F or to package recommendation.

Either use a Silpat on each sheet pan or spray with cooking spray or wipe lightly with oil.

Flour counter. Dough will have risen during thawing, so press down on dough to flatten and release air. Roll out dough to a rectangle approximately 12 x 17 inches.

Lay ham slices on dough side by side from end to end. Add Swiss on top but offset towards bottom, see diagram below.

Brush egg wash on one long edge.

Roll the long edge from the ham side towards the cheese side. Press the egg washed edge to seal. Place on baking sheet with the seam down. Curve to fit if too long. Brush all over with egg wash.

Bake for 25-35 minutes until nicely brown and bread is cooked.

Cool, slice ¼ to ½ inch thick.

Simple Bread Dough

Yield: 3 1-lb loaves
  • 1packet active dry yeast or 2 ¼ tsp instant yeast
  • ½TBS sugar
  • 1TBS salt
  • 2cups lukewarm water (not over 110°F)
  • 5½-6cups unbleached all-purpose or bread flour


Mix all of the ingredients together in a stand mixer fitted with the dough hook, using the smaller amount of flour. Mix thoroughly until the dough pulls away from the sides of the bowl, adding more of the flour if necessary.

To knead: Knead at medium speed in the stand mixer with a dough hook for about 7 minutes.

Remove dough from bowl and coat the inside of the bowl with a little oil. Return the dough to the bowl and turn it over once to grease the top. Cover with plastic wrap and place in a warm, draft-free place (your turned-off oven works well) until the dough doubles in bulk, about 1 to 2 hours.

Gently deflate the dough. Cut it in thirds and shape into loaves. Cover with cling film and refrigerate over night.