Servings: 12 • Prep time: 15 min. • Cooking time: 25 min. • Easy
This is my version of the famous Denver omelet, reimagined with healthy ingredients and interesting flavors. The ingredients may seem very different than your standard Denver, but once everything is mixed together I think you will find it surprising, lovely and delicious! The turkey bacon can omitted in order to make this a vegetarian omelet. Also, you can cook in a muffin pan to create portable omelets which you can store in the fridge, heat quickly and eat on your way to work – a wonderfully healthy omelet as a convenient muffin! Enjoy both ways!
¼ tsp. prepared horseradish
3 pieces of turkey bacon
1 watermelon radish or 3 regular radishes
6 eggs or 12 egg whites
salt and pepper to taste
2 tbsp. olive oil or spray
½ English cucumber
1 oz. fresh Dill sprigs
1 tbsp. old fashion mustard
1 tbsp. vinegar
1. Preheat the oven to 375 degrees. Spray or oil your pan or muffin sheet.
2. Cut cucumber lengthwise into quarters and then slice into thin triangles. Mince scallions and dill.
3. In a medium bowl mix together the cucumber, scallions, dill, mustard, vinegar and horseradish. Season lightly with salt and pepper.
4. In a skillet over medium heat, begin cooking the turkey bacon. Cook approximately for 3 min on each side. Remove from heat and let cool.
5. Slice the radish thinly and add to the vegetables.
6. Beat the eggs with salt and pepper.
7. Add in the vegetable mixture and mix well.
8. Slice the cooked bacon into small pieces.
9. Add bacon to the egg/vegetable mixture and mix well.
10. Pour the mixture into your prepared pan or muffin tin (fill molds about ¾ full) and cook for 25 minutes.
11. Omelet or muffins can be served hot or refrigerated and served cold