EATING IN DENVER RECIPES

Steps:

• With a whisk, beat the eggs, milk and melted margarine.
• Add the ham and green onions, stirring until blended.
• In a heavy frying pan, melt the 2 tablespoons of margarine.
• Pour the egg mixture into the pan, continuously stirring while pouring.
• Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
• Run a spatula around the edges of the pan to loosen the eggs.
• If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
• When semi-set, cut the egg into quarters and flip each piece over.
• Continue cooking until set.
• If desired, top with cheese slices.
• Remove from heat, cover.
• Toast the bread, butter and make 2 hearty sandwiches.
• Serve with tomato soup or fries for a lunch or supper meal.

Steps:

• Position rack in upper third of oven; preheat broiler. Coat a large rimmed baking sheet with cooking spray.
• Place English muffins split-side-up on one side of the baking sheet and place Canadian bacon on the other side. Broil until the bacon is hot and the muffins are toasted, about 2 minutes. Divide cheese among 4 muffin halves. Turn the broiler off and return the baking sheet to the oven to melt the cheese and keep warm.
• Whisk eggs, salt and pepper in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until just starting to brown, 3 to 5 minutes. Spread the vegetables evenly in the pan and pour in the eggs. Reduce heat to medium and cook without stirring, but lifting the edges to let uncooked egg from the middle flow underneath, until the bottom is set, about 2 minutes. Cover and cook until the eggs are fully set, 2 to 4 minutes more.
• Fold the omelet in half and slide onto a cutting board. Cut into quarters. Assemble each sandwich with one cheesy muffin half, a slice of bacon, a quarter of the omelet and a remaining muffin half.