Mold Detox Friendly Denver Omelette

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

6 large eggs
3 tbsp whole milk
¼ tsp kosher salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
1 tbsp unsalted butter, divided
4 oz cooked ham, cut into ¼-inch dice
Nature's Promise Organic Virginia Brand Ham Sliced
TAMARA GIANCARLO Culatta DRY CURED HAM, 3 oz
See all
½ medium green bell pepper, cut into ¼-inch dice
¼ medium yellow onion, cut into ¼-inch dice
½ cup shredded cheddar cheese

Instructions

1
Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk vigorously until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
2
Heat a 12-inch nonstick skillet over medium-high heat. Add 1/2 tsp of the butter and swirl to coat. Add the ham, bell pepper, and onion and cook, stirring occasionally, until the onion is softened and translucent and the pepper is just tender, about 4–5 minutes. Transfer the filling to a bowl and wipe the skillet clean.

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