Denver Omelet Salad Recipe

Ingredients: 8 cups fresh baby spinach, 1 cup chopped tomatoes, 2 tablespoons olive oil, divided, 1-1/2 cups chopped

fully cooked ham, 1 small onion, chopped, 1 small green pepper, chopped, 4 large eggs, Salt and pepper to taste. Place the

tomatoes and spinach on a dish and reserve. One tablespoon of olive oil should be heated over medium-high heat in a big pan.

Add the ham, onion, and green pepper. Sauté for 5 to 7 minutes, or until the ham is well cooked and the veggies are soft. Sprinkle

tomatoes and spinach over top. Heat the remaining olive oil in the same skillet over medium heat. One egg at a time, crack into a

tiny cup, and then carefully transfer to the skillet. Turn down the heat to low right away and add some salt and pepper. To cook sunny-side up

eggs, place a lid on the pan and heat until the yolks thicken without becoming tough and the whites are fully set. Add fried eggs to the salad.

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