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Instructions. Crack eggs into a large bowl along with milk and salt and pepper. 12 eggs, 2 tablespoons milk or half and half, ½ teaspoon salt, ¼ teaspoon pepper. Scramble eggs with a whisk and set aside. Place one tablespoon of oil in a large nonstick pan over medium heat. 1 tablespoon olive oil.

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In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Place a non-stick skillet over medium heat and add the butter. Let it melt and coat the bottom of the pan. Add the diced onion and green bell pepper into the pan. Stir occasionally until they soften, about 3-4 minutes.

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STEP 1. Melt 1 tablespoon butter in 10-inch nonstick skillet until sizzling; add onion and bell peppers. Cook over medium heat, stirring occasionally, 1 minute. Add eggs. Cook, lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 2-3 minutes or until eggs are set.

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Instructions. In a large nonstick skillet over medium high heat, melt the butter or heat the oil until shimmering. Add the onion and cook until clear. Stir in the ham or prosciutto as well as the bell pepper. Cook, stirring until the mixture is hot. Add the eggs, season to taste with salt and pepper, and cook.

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In a large measuring cup or bowl, whisk together the eggs, 1/4 teaspoon kosher salt, and water until completely combined and frothy. Wipe out the 10-inch skillet with a clean paper towel and place over medium heat. Add the remaining 1/2 tablespoon butter to the skillet, swirling to coat.

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In a large, non-stick skillet about 10 inches in size, melt the butter over medium/low heat. This will be used to cook the veggies for your Denver omelet as well as the omelet itself.

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Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes. Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed.

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Heat 10-inch cast-iron skillet over medium heat for 5 minutes. Melt 1 tablespoon butter in skillet. Add ham and cook until lightly browned, about 3 minutes. Stir in bell pepper and onion and cook until softened and lightly browned, about 5 minutes; transfer to bowl. Beat eggs, ¼ teaspoon salt, and ¼ teaspoon pepper together with fork in bowl.

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Heat a large non-stick skillet over MED heat. Add olive oil, then add onion and both bell peppers. Cook, stirring often, until tender, but still vibrant, about 3 minutes. Add diced ham and cook 1-2 minutes more. While ham is cooking, add eggs to a mixing bowl. Reduce heat to LOW and add butter to skillet.

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When skillet is warm, add neutral oil and swirl pan to coat. Continue heating skillet until oil is hot and shimmering, then add diced ham, diced onion, and diced bell pepper. Stir to incorporate ingredients, then cook 5 minutes or until veggies are tender. Transfer mixture to medium bowl and set aside.

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In a medium (10-inch) nonstick skillet, heat 1 tablespoon butter over medium-high. When foaming, add the bell pepper and onion, season lightly with salt and pepper and stir to coat in the butter. Shake into an even layer and cook, undisturbed, until browned underneath, 2 to 3 minutes. Step 3. Add the ham and cook, stirring occasionally, until.

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Beat eggs, milk and salt & pepper with a fork. Set aside. Melt butter in a 6" skillet over medium heat. Add onion and cook until slightly softened about 3 minutes. Add ham and peppers. Cook an additional 3-5 minute or until peppers are tender. Turn heat to medium-low and add egg mixture. Allow to cook about 2 minutes.

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Ben Cochell: Happy hour 3-6 Tue-Sun. 5. Cozy Cottage. 8.2. 4363 Tennyson St, Denver, CO. Breakfast Spot · Berkeley · 22 tips and reviews. Jose Vieitez: Ok, everything is good here so far: try the pulled pork Benedict, the breakfast burrito, and for a very healthy option, the veggie skillet.

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Pan sear the steak. When ready to cook, preheat a large cast iron skillet over medium high heat until it's just starting to smoke. Place the steaks in the skillet and sear for 2 to 3 minutes, letting a good crust form. Then, using tongs, flip the steaks and add the butter, garlic, and herbs to the pan.