Grilled Green Pepper Omelet
Cook Time: 25 minutes
- 8 eggs
- 4 green bell peppers
- 1 hamsteak (cubed)
- 4 mushrooms
- 1 small white onion
- 1½ cups shredded cheddar cheese
Cut the tops of the peppers off and remove the seeds.
Dice the mushrooms and the onion.
Whisk eggs together in a bowl. Combine hamsteak, mushrooms and onions in another bowl.
Divide hamsteak, mushrooms and onions equally into the bell peppers, then pour the whisked eggs in until the peppers are full. Top with shredded cheese.
Place on a 350°F grill over indirect heat and cook for approximately 25 minutes or until the eggs are firm. Test firmness by inserting a knife in the center of the eggs. Eggs are set when the knife comes out clean.
Recipe from Damon Holter, of Croix Valley Foods.