Denver Omelet Panini

To an 8-inch omelet pan, add 1 to 2 teaspoons butter and place over medium heat to warm.

Add the sliced onions and bell peppers, stirring until onions are wilted.

Stir in the diced Canadian bacon and cook until warmed.

Beat together the eggs and yogurt/sour cream, salt and pepper, pour over onion mixture and cook until bottom is set.

As the egg sets, pull cooked portion to the center allowing the uncooked portions to run to bottom of pan.

When omelet is set on bottom there are a couple of options, if you have another omelet pan the same size, you can flip the omelet into the other, you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking.

Lightly butter the bread with softened butter, cut omelet in half and using half for each sandwich place on unbuttered side of bread, top with shredded cheese and cover with remaining slice of bread, buttered side up.

Cook on preheated Panini press as per manufacturer’s recommendations until browned.

Enjoy!