To bake a Denver omelet, cook 1/2 cup each chopped onion and green bell pepper in 2 tablespoons melted butter for five minutes. Add 1 cup chopped cooked ham, and continue cooking for another five minutes. In a large bowl, combine 8 eggs and 1/4 cup milk, beating well.
Add mushrooms and onion and cook 4 to 5 minutes, or until mushrooms and onion are tender, stirring occasionally. Remove and set aside. Remove and set aside. In a medium bowl, combine egg substitute and milk. Pour into skillet and cook over medium heat. When eggs begin to set, lift edges with spatula to allow uncooked eggs to flow underneath. Continue cooking until eggs are set but still moist.
Sliced green onions, if desired Whisk the eggs and milk together. Preheat your pan over medium heat and melt the butter. Pour in the eggs, tilting the pan to make sure the eggs cover the entire surface of the pan. As the omelet starts to set, run your rubber spatula around the edges to start helping the omelet come up from the bottom of the pan.
When the eggs are set, sprinkle a fourth of the mushrooms and veggies of choice, 1/4 cup cheese on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.
Once the edges have set, gently lift the sides of the omelette with a spatula and tilt pan so uncooked egg flows to the edges. When almost completely set, place omelette in the oven on the highest shelf. Cook until top is completely set and lightly browned - about 4 minutes. Remove from oven. Sprinkle with grated cheese.
Repeat until eggs are partially set, about 2 minutes, then spread 1/3 cup black beans evenly over eggs. Shake skillet to loosen omelet and slide out onto a plate, then invert skillet over plate and, wearing oven mitts, hold plate against skillet and reinvert omelet into skillet.
In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.