Westerns a la Doris
Makes about 20 depending upon size, and leftovers will last a few days and are easily reheated.
1/4 cup diced yellow onion
1/4 cup diced green pepper
1/4 cup diced red pepper
1/2 cup diced deli ham*
8-10 large eggs
oil to fry (vegetable, canola, olive)
- Pour about 1/4″ oil into shallow pan and heat over medium until it starts to ripple. Crack eggs into a large bowl and beat until streaks of white still show. Stir in veggies and ham. Season with salt and pepper. Spoon a bit of the egg mixture into the hot oil, about 3-4 ‘mini omelets’ per batch. Flip carefully using a fork and spatula. Remove to paper towel-covered sheet pan and keep warm in low oven until remaining omelets are made. Add more oil as necessary. Yes, it will seem like a lot. Relax.
- Drain them well on paper towels.
Serve 3 or 4 on white bread with lots of ketchup (Yes. And don’t knock it ’til you’ve tried it!).
*I used ‘baked Virginia’ ham but mom always used boiled.