This delicious sandwich is a version of the “Denver” sandwich that is really an easy omelet served as a sandwich. I have a glass lid for my skillet, so I can see how it looks, but the eggs set right up, even if they don’t look set until you touch them. Don’t overcook them, fold them over, they will continue to cook inside, and then cut in half to serve. You could also sprinkle a little cheese on the omelet before folding. We thought we’d have to try this with sausage next time…and serve it as an omelet with a slice of toast on the side. If you have had trouble making omelets in the past, this method of covering the pan worked perfectly.
1 ½ tablespoons Butter
3 ounces Ham -- diced small
¼ medium Green Pepper -- diced
¼ medium Onion -- diced
3 large Eggs
1 tablespoon Milk
¼ teaspoon Salt
4 slices Bread -- toasted
In a 10" skillet over medium heat, in butter, cook ham, green pepper and onion until vegetables are tender, about 5 minutes.
Meanwhile, in large bowl, beat eggs, milk and salt until well mixed, stir into ham mixture.
Reduce heat to low; cover and cook 4-5 minutes; until top is set and underside is lightly browned.
Fold over, cut in half, serve each half between between toasted bread slices.
"Good Housekeeping Illustrated Cookbook"
Per Serving: 412 Calories; 23g Fat (50.1% calories from fat); 22g Protein; 29g Carbohydrate; 2g Dietary Fiber; 367mg Cholesterol; 1293mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.