Denver Omelette

1. 1

   Lightly whisk eggs in a large bowl. Add sour cream and chilies. Set aside.

2. 2

   Heat oil in a large nonstick frying pan over medium heat. Cook onions and pepper, stirring, until onion softens. Transfer to a medium bowl along with ham, tomatoes and cheese. Toss to combine.

3. 3

   Pour 1/2 cup egg mixture into oiled frying pan. Cook over low heat until almost set. Sprinkle 1/2 cup filling over 1/2 the omelette and, using a spatula, fold omelette over to completely cover filling. Add another 1/2 cup egg mixture to empty 1/2 of pan. Cook until almost set then sprinkle 1/2 cup filling over folded omelette then fold omelette over top of the first omelette to cover filling. Repeat twice more using 1/4 cup egg mixture each time to form 1 large layered omelette. Carefully slide out onto a plate and cover to keep warm.

4. 4

   Repeat to make another omelette using remaining egg and filling. Cut each Denver omelette in 1/2 to serve.

No additional tips available.