I love omelets. You love omelets. Why wouldn’t our dogs love omelets? This dog-friendly version of the Denver omelet is sure to please.
My pups ate this up. And they weren’t the only ones. I always give what I make them a taste, and I have to confess, even without any salt, the only thing that stopped me from mowing the whole thing down was knowing we were making burgers later.
First, I cooked up the meat. Cut the raw bacon into smallish pieces. The size is up to you, just know that it will shrink as it renders. While the bacon is cooking, chop the other meat. Traditionally, Denver omelets have ham. Your dogs would love that, but I happened to have some low-sodium Spam left over (yes, I eat Spam… don’t judge), so I used that. Either is fine, but even the low-sodium Spam is still pretty high in sodium, so I wouldn’t do that too often. I added it to the already rendering bacon and kept cooking it until it was all golden brown. When that was done, I turned it out on a paper towel to drain the excess grease, retaining only a small amount in the pan to soften the green peppers and cook the eggs.
But while the meat was cooking, I did get all my other ingredients together. That’s really important for this recipe as it can go pretty quickly. I chopped the bell pepper and parsley, measured out the cheese (I used pre-shredded cheddar-Monterrey Jack mix), cracked and scrambled the eggs. I also cut open their fish oil capsules and squeezed the liquid into the eggs. You can put in any powder or liquid supplements your vet recommends, too. Just make sure he or she knows the size of your Kongs, how often you give them out and whether you’re also adding supplements to their meals.
I returned the bacon and Spam to my hot pan and added the bell peppers. I used green because that’s what I had, but you can give them any color you have, too. Not only do many dogs love bell peppers, they’re packed with fiber, beta-carotene and a virtual alphabet of vitamins. Just be careful if you have light-colored carpet — I’ve noticed red and orange tend to bleed into my white cutting board. While onions are traditional in a Denver omelet, you should leave them out of your dog-friendly recipe.
Once the peppers were slightly softened, I poured in the eggs, added the parsley and allowed the mixture to set a little. Don’t be tempted to add salt and pepper here like you would for your own eggs. Not only would you be willing to eat this without (I almost did), but your pups don’t feel they need it as much as you do (and it’s no better for them than it is for us, so why add it?).
Then I started breaking up the eggs into chunks small enough to put into my Kongs, allowing the rest of the eggs to cook through.
I removed it from the heat and tossed my cheese on. The heat from the hot eggs and pan should be enough to melt your cheese, but if yours is shredded thicker, it’s OK to put it back on the heat at a reduced temperature.
Next time I do it, I’ll double the recipe so I can have some too (OK, full confession: I ate probably a Kong’s worth myself).
Doggie Denver Omelet recipe
Yields about 2 cups
You can use any kind of meat you want in this recipe so long as it doesn’t have dog-inappropriate spices or veggies (like onions).
- 1 slice bacon, chopped into pieces
- 2 ounces ham (or low-sodium Spam), diced
- 1-1/2 tablespoons diced green peppers
- 4 large eggs, scrambled
- Supplements (liquid or powder) as recommended by your vet
- 2-4 sprigs parsley, chopped
- 1 ounce mixed cheese
- In a preheated skillet over medium to medium-high heat, start to cook the chopped bacon (you don’t need oil as the bacon fat will render to create it). When it starts to get brown on the edges, add the ham. Cook until the bacon is fully cooked, remove from the heat and drain it on a plate lined with paper towels. Do not rinse the skillet. You’ll use the oil still coating it to cook the rest.
- Add the bacon and ham mixture back to the pan over medium heat and toss in the green peppers. Cook until the peppers are softened a little, but don’t let the bacon burn. The peppers don’t have to be totally soft.
- Add the eggs, any supplements and parsley and let the eggs cook until the bottom sets, then begin to break it up into pieces small enough to fit into your Kong. Continue until the eggs are cooked through.
- Remove it from the heat and sprinkle on the cheese. Mix it well until the cheese is melted and stuff it into your Kong.