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Denver Scramble (Ultimate Recipe Swap: Pork)

When I was growing up, my parents made omelets often on the weekends, especially in the summer. Mom would chop up the veggies from Dad’s garden and array them in an omelet bar on the counter. While a parental cooked up omelets, a slow task, to be sure, kids could come top them with whatever they wanted.

One of my favorites was what Dad called The Denver Omelet. It contained ham, onion, bell pepper, and tomato. A true Denver doesn’t usually have tomatoes, but ours does.

I served omelets the other night as part of our Pantry Challenge. And it took forever. Forever! Prepping omelets for nine (we have a house guest) is no small feat.

Making a Denver Scramble is so much easier for feeding a crowd than omelets. Just saute the omelet “fillings”,  add the eggs, and scramble like you normally would. Tasty, tasty, tasty.

This week, we’re sharing pork recipes on Ultimate Recipe Swap. The only pork I had in the fridge this week was ham. It’s one of the more frugal pork cuts available, next to shoulder, country strips, and pork loin. In fact, I can usually get all of the above for less than $2 a pound, sometimes less than a buck, depending on the season.

Our ham was actually leftover from Easter. I sliced it and wrapped it into meal-sized packages in foil in a freezer bag to stash in the deep freeze. Freezing below 0 degrees keeps food safe indefinitely. However, the longer it’s stored, there is a risk of losing quality. So, we try to use things up within 4 to 6 months. The ham was just as good today as it was on Easter Day.

Ultimate Recipe Swap

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. This week’s theme is Pork.

If you have a recipe that fits the theme, please link it. However, things like Beef Strogonaff will be deleted from Chicken week because it doesn’t contain chicken. Please keep this meme as helpful to others as we can.

And don’t make me the bad guy! ;)

What is your favorite recipe for pork?



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Comments

  1. Have you ever heard of omelets in a bag? I am terrible at making a good omelet and my family loves that we can personalize our own. You use a freezer quart size bag, put as many eggs as you want for your own omelet, plus whatever ingredients you want (cheese, veggies, leftovers, whatever). Smush all together (technical term) and immerse in boiling water for 13 minutes. The perfect omelet. Try it!

    • Jessica Fisher says:

      I’ve heard of those for camping. It sounds fascinating. Does the plastic let off any flavor? That’s what’s made me hesitant.

      • The plastic doesn’t affect it at all. I sometimes spray the bags inside just to make sure they slide out easily. I’ve even doubled bagged the cheaper ones to make sure they don’t melt! Try it and let me know how you like it. I’m working on a post about it but it’s hard to get good pics!

        • Charlene says:

          I was thinking the same thing! I have done these. The cool thing is you can write names on the bag and then you know which bag belongs to which person. I have wondered about using the plastic. I don’t taste anything from it, but then again, does that mean that you don’t get any of the “bad stuff” from plastic? I don’t know. They do work and taste great. No burned bottoms and not done on tops, or anything like that. We don’t do it often, but it’s always fun when we do!

  2. Thanks for the opportunity to link up again this week! I LOVE pork, so I hope you don’t mind that I linked up to more than one recipe. Pork loin in the crockpot is a favorite around here (Easy Pork Dinner) and I always make Pork Barbeque with the leftovers. In the summer, we love Grilled Pork.

  3. I love omelets but mine always turn out runny in the middle. The eggs are cooked but its like a watery substances left behind. Any tips on preventing this?

    • Jessica Fisher says:

      We don’t like runny eggs, either. We do one of two things. Either flip it (kinda tricky) or cover and let the top steam a bit.

  4. Thank you for hosting. This week I shared my country style pork ribs. These are made in a slow cooker and were just what I needed last week. Freon was escaping our air conditioner again on the hottest day of the year last week. Instead of what I had planned to make I pulled these out of the freezer, seasoned and poured BBQ sauce and them, and let them slow cook all day. It was perfect!

  5. I just pulled out my leftover ham the other day, too. We had sliced ham for one dinner and omelets for breakfast this past weekend. I don’t generally make official omelets since they usually fall apart. (This one didn’t, and I was quite pleased!) I occasionally do a fritatta type thing (cook all the veggies in the pan, pour the whipped eggs over the top, let it sit and cook until until firm), but generally opt for what I’ve always termed “scrambled omelets”. It’s much like your Denver Scramble, except mushrooms are usually included and meat may or may not be. I also add some herbs de provence (or italian seasoning) along with the salt and pepper. I’ve found those seasonings distribute through the egg better if they are added to the bowl of raw eggs and mixed in before pouring into the pan. I don’t know why, but it has made a big difference.

  6. I’ll make this soon. Thanks for the idea. I’ve been eating egg whites lately, so I may try it that way, too. In the past, I’ve made frittatas and liked them, but my family is not in love with them.

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