Sunbeam Skillet User Manual page 9

Denver Omelet
1⁄2 cup diced, cooked ham
1⁄4 cup chopped green bell pepper
1⁄4 cup sliced fresh mushrooms
1 green onion, sliced
1 tablespoon butter or margarine
1⁄3 cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300°F. Add ham, green bell
pepper, mushrooms, onions and butter. Saute 2 minutes,
stirring frequently. Arrange vegetables in an even layer.
Lightly beat eggs with water, salt and cayenne pepper;
pour egg mixture over ham and vegetables. Cover and
cook 4 minutes or until eggs are set. Sprinkle with cheese,
cover and cook additional 2 minutes. To serve, slice
omelet in half then gently fold each part in half. Lift
omelets from skillet with a wide spatula.
Ham and Egg Favorite
1 tablespoon butter or margarine
1⁄4 cup chopped onion
2 tablespoons all-purpose flour
1⁄4 cup milk
3⁄4 cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300°F. Add butter and melt.
Add onions and saute until onions are tender, about
2 minutes, remove onion from skillet and set aside.
Combine flour, milk and eggs; beat lightly to blend.
Pour egg mixture into pan. Cover and cook 2 minutes.
Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped
wedges. Lift each wedge onto serving plate.
RECIPES
3 eggs
2 tablespoons water
1⁄8 teaspoon salt
Dash cayenne pepper
2 eggs
1⁄2 cup chopped cooked ham
1⁄2 cup chopped fresh spinach
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