Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

IHOP Colorado Omelet




Source of Recipe


Sheberry






List of Ingredients



• 1/4 cup diced sweet onion
  
• 1/4 cup diced red bell pepper
  
• 1/4 cup diced tomatoes, if desired
  
• 1/4 cup diced cooked lean ham
  
• 3/4 cup finely shredded cheddar cheese (reserve 1/4 cup for garnish)
  
• 3 slices lean bacon, fried and broken up
  
• 2 small breakfast sausage links, browned and sliced
  
• 1/3 cup shredded roast beef, or roast beef from deli
  
• 4 eggs, well beaten
  
• 2 tablespoons water
  
• 1/4 teaspoon salt
  
• 1 tablespoon butter
  






Instructions



1. In a saucepan on medium low heat, melt butter, add onions and peppers. Stir until onions and pepper are soft but not browned. Add diced ham and stir until ham is limp and heated through. Immediately remove from heat and set aside. In a mixing bowl add eggs, water and salt. Beat well. Set aside.
   
2. Heat 12 inch nonstick frying pan on medium low heat, add a little oil (1 teaspoon) or spray with nonstick cooking spray. Place egg mix in pan, sprinkle with onions, pepper, ham, tomatoe (if you wish), bacon, sausage, 1/2 of the roast beef and 1/2 cup shredded cheese. Place a lid on pan until omelet starts to set. Immidiately remove lid and fold omelet from the sides to the middle or fold in half, Sprinkle with the rest of the cheese and roast beef.
   
3. Yield: 2 servings