Oven Baked Denver Omelet

An Oven Baked Denver Omelet is a delicious omelet packed with ham, onions, peppers and cheese that you can throw into the oven in a moments notice!  It is a hearty and satisfying family breakfast that everyone will go crazy over!

Freezer friendly breakfast meals are a must on busy mornings that still require warm nutritious meals.  Try Breakfast Burritos or Denver Omelet Breakfast Muffins for delicious and easy recipes everyone will enjoy.

Oven Baked Denver Omelet

Commonly known as a “Western Omelet” this Baked Denver Omelet is the BEST baked omelet recipe. It is filled with fresh ingredients like ham, fresh onion, green peppers and cheese and is ready in no time at all!  Break out of a breakfast rut and try these warm, fluffy eggs fresh out of the oven.  A large pan of these tasty and healthy eggs that are filled with ooey-gooey cheese will be an instant hit for breakfast, lunch or dinner!

Whether you are baking them for your family or a brunch for a crowd, they are easy to prepare for a crowd.  They are light and tasty but also filling and satisfying!  No more standing over a skillet while you cook omelet after omelet for every member of your family.  Simply whisk these ingredients together then bake.  In less than 30 minutes you will have a warm and filling breakfast that everyone will love and enjoy together!

Denver Omelet Ingredients:

Just a few simple ingredients come together quickly and easily to make a fresh and satisfying breakfast for your entire family.  These are staple ingredients are no-fuss and set up perfectly in your oven and become a light and fluffy omelet everyone will love!

  • Eggs: Whisk together eggs with cream to make the perfect buttery and light egg.
  • Half and half cream: Makes the eggs light and fluffy.
  • Cheddar cheese: Freshly shredded cheese mixed in will add sharp, earthy flavor.
  • Ham: Chopped and fully cooked deli ham adds the perfect salty taste.
  • Onion: Adds a sweet bite of flavor!
  • Green pepper: Mild and sweet flavor that adds color, flavor, and crunch.

Let’s Bake an Omelet!

All the flavors you love in an omelet are easy to put together and bake in less than 30 minutes!  Just whisk together the ingredients and pour into a greased pan, then relax while your stress free breakfast bakes!

  1. Prep: Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
  2. Bake: Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Steps to make a denver omelet.

Variations of Denver Omelette:

This Baked Denver Omelet is packed with so many delicious ingredients my family loves like ham, onions, peppers, and gooey cheese. The great thing about this recipe is that you can customize it so it is a huge hit with your family like it is with mine!

  • Toppings: Pico de Gallo, Mango Lime Avocado Salsa, Salsa, sausage gravy, sour cream, or guacamole.
  • Serve with: Hash browns, Sweet Potato Hash, bacon, fresh fruit, Biscuits and Gravy
  • Additional fillings: Bacon, crumbled cheese such as feta or blue cheese, spinach, mushrooms, zucchini.
  • Ingredient swaps: Use milk or heavy whipping cream instead of half and half.
  • Pro Tip: Cook onion and peppers before adding them in to give them a slightly caramelized taste and reduce the moisture they will add to the egg.
  • Seasoning: Add seasoning salt for and pepper to increase the flavor of this light and tasty baked omelet.  Also try paprika, chili powder or red pepper flake if you like an extra punch of spice.

Can You Make a Baked Denver Omelet Ahead?

Yes! Make this Denver omelet ahead and store it until you are ready to serve.  Let the omelet cool completely before covering it tightly with aluminum foil or plastic wrap.

  • Freeze: Make ahead and freeze for 3-6 months without sacrificing flavor or quality.
  • Refrigerate: Store in an airtight container for 3-4 days in the refrigerator.
  • To thaw: Thaw in the refrigerator or place directly in the oven to heat.
  • To re-heat:  Microwave a slice of Denver omelet for 30 seconds at a time until it is heated throughout.  Or place entire tray in the oven at 350 for 10 minutes or until warm throughout.

Cutting a slice of oven baked denver omelet.

More Egg Breakfast Recipes:

  • Sausage Mushroom Breakfast Bake
  • Southwest Sausage and Egg Stuffed Portobello Mushroom
  • Eggs Benedict with Hollandaise Sauce
  • Overnight Eggs Benedict Casserole
  • Baked Sausage, Spinach, and Eggs Breakfast Taquitos

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Oven Baked Denver Omelet

A delicious omelet packed with ham, onions, peppers and cheese that you can throw into the oven in a moments notice!
Course Breakfast
Cuisine American
Keyword omelet, omelet recipe, oven baked denver omelet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 251kcal
Author Alyssa Rivers

Ingredients

  • 8 eggs
  • 1/2 cup half and half cream
  • 1 cup cheddar cheese shredded
  • 1 cup ham chopped fully cooked
  • 1/2 cup onion
  • 1/2 cup green pepper

Instructions

  • Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
  • Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Notes

Updated on July 30, 2020

Originally Posted on July 4, 2014

Nutrition

Calories: 251kcal | Carbohydrates: 3g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 260mg | Sodium: 486mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 1mg

Mrs. Fields Oatmeal Chocolate Chip Cookies

Our family’s favorite Oatmeal Chocolate Chip Cookies are soft and chewy, made with a blend of oats and flour, and both white and brown sugar.

This is one of the very first recipes I shared with you all, published back in August of 2010! It’s the recipe my mom made growing up, and they are AWESOME.

The original recipe attributes them to being a “Mrs Fields” cookie recipe, although I can’t find a source to link them to. They get rave reviews from everyone who has ever tried them!

How to make Oatmeal Chocolate Chip Cookies:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large mixing bowl or stand mixer mix the butter and sugars together until light and fluffy. Add the eggs and vanilla and mix until smooth.
  • Add the oats to a blender and blend until the oats are powdered.
  • In a separate bowl, combine the flour, blended oats, salt, baking powder, and baking soda.
  • Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  • Scoop cookies into balls and place on prepared baking sheet. Bake for 9-11 minutes or until the tops look set. Cookies will harden as they cool, so don’t over-bake them. Allow to cool on the pan for a few minutes before moving to a wire rack to cool completely.

Two process photos for making cookie dough in a mixing bowl, then baking cookies on a tray.

How to make Chewy cookies:

There two main ingredients in this recipe that result in chewy oatmeal chocolate chip cookies: oats and brown sugar.  The blended oat flour is essential to the added chewy texture, and the molasses in brown sugar makes it a more moist sugar than white sugar, resulting in a chewier cookie.

Storing and Freezing Instructions:

Allow cookies to cool completely, then promptly store them in an air-tight container at room temperature for up to 5 days, or freeze them, stored in a freezer-safe container, for up to 3 months.

An oatmeal chocolate chip cookie broken into two pieces, on a plate.
Consider trying these popular cookie recipes:
  • Mint Chocolate Cookies
  • Monster Cookies
  • Our Favorite M&M Cookies
  • S’More Cookies
  • Red Velvet Sugar Cookies

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Oatmeal chocolate chip cookies propped up a on plate with a glass of milk.

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Mrs. Fields Oatmeal Chocolate Chip Cookies

Our family’s favorite Oatmeal Chocolate Chip Cookies are soft and chewy, made with a blend of oats and flour, and both white and brown sugar.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 30
Calories 226kcal
Author Lauren Allen

Ingredients

  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 cups old-fashioned rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 12 ounce bags chocolate chips (semi-sweet or milk chocolate)

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
  • Add the oats to a blender and blend until powdered in texture. In a separate bowl, combine the flour, powdered oats, salt, baking powder, and baking soda.
  • Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  • Scoop cookies onto prepared baking sheet. Bake at 350 degrees for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set (no longer doughy looking). Cookies will harden as they cool, so don’t over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Nutrition

Calories: 226kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 66mg | Fiber: 1g | Sugar: 20g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.9mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 I originally shared this recipe August 2010. Updated July 2020 with process photos and additional information.

The post Mrs. Fields Oatmeal Chocolate Chip Cookies appeared first on Tastes Better From Scratch.

How to Peel Peaches

The simplest method for How to Peel Peaches quickly and easily, saving you time and headache. No knife or peeler required!

Once you’ve got this peeling trick down, you can bottle/preserve peaches or make something delicious like peach cobbler, peach crisp, or peach scones.

When a recipe calls for several peeled peaches, you know it’s going to be delicious but getting peach skin to come off smoothly, using a knife or a peeler, can be time consuming! (Not to mention you often lose chunks of peach flesh doing it that way.)

This blanch and shock method for peeling peaches is the easiest way to remove the skin from peaches quickly and without a knife or peeler.

How to Peel Peaches:

1. Boil a large pot of water. Choose a pot big enough to fit several peaches at a time.

2. Blanch peaches: Reduce heat to a simmer and lower peaches into the water. Let them blanch in the water for about 30 seconds.

Two process photos for boiling water, then lowering peaches into simmering water.

3. Place them in an ice bath.  After you scald the peaches in hot water you want to stop them from cooking (“shock” them) by immediately putting them in an ice water bath until they have cooled.

4. Peel the skins off.  The peach skin should be very easy to pull away gently with your hands, or use a knife to make a small slit to get it started.

An ice water bath with peaches in it, next to hands peeling the skin from a peach.

Once the peaches are peeled, they’re ready to slice. Cut the peach in half by running a knife all the way around the center and pit of the peach.  Gently twist to pull the sides apart from one another and remove the pit.

A peeled peach, cut in half, with the pit removed.

Peach Buying Guide:

The most important part of a delicious peach recipe is the quality and ripeness of the peaches used. Here are a few guidelines for how to choose a ripe peach:

  • Look at the skin color.  Look for peaches that have  nicely colored red and yellow skin. Green skin is a sign of an unripe peach.
  • Smell.  Peaches with a fragrant “peachy” smell will be more ripe then those with little or no smell.
  • Give it a squeeze.  Check the firmness of the peach by squeezing it gently. Pay attention to how soft it is. Unripe peaches are very firm, ripe peaches will give just slightly, and over-ripe peaches will feel almost squishy.
  • Check for bruises and wrinkles.  Look for mushy spots on the peach or brown spots that would indicate bruising.  Also check that the skin hasn’t started to wrinkle.

Ripe peaches scattered out of a bag.

After peeling, use your fresh peaches in:

Peach Cobbler

Peach Crisp

Peach Pie

Peach Chutney

Peach Crumb Cake

Peach Scones

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A bowl of peeled, fresh peaches.

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How to Peel Peaches (Easiest Method!)

The simplest method for How to Peel Peaches quickly and easily, saving you time and headache!
Course Kitchen Tips
Cuisine American
Prep Time 10 minutes
Total Time 20 minutes
Author Lauren Allen

Equipment

  • Large pot

Ingredients

  • Peaches , ripened
  • Water
  • Ice

Instructions

  • Boil a pot of water, large enough to submerge several peaches. 
    boil water for scalding peaches
  • Once boiling, reduce heat to simmer. Lower peaches into the water and let them blanch/soak for about 30 seconds.
    scald peaches in hot water
  • Use a slotted spoon to transfer the peaches from the pot, into a bowl full of ice water to cool.
    scalded peaches in an ice bath
  • Once cooled, the peach skin should be very easy to pull away gently with your hands.  You may use a knife to make a slit in the skin, if needed.
    peaches being peeled with hand after scalding
  • Starting at the stem, run a knife vertically around the outside of the peach. Carefully twist and pull the sides apart from one another and remove the pit.
    A peach cut in half with pit removed
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

Photography by Nikole from The Travel Palate.

The post How to Peel Peaches appeared first on Tastes Better From Scratch.

Tomato Jam

This Easy Tomato Jam is the perfect condiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done.

It’s tomato season! For more awesome ways to use fresh tomato, check out this Chilled Cucumber Tomato Salad, this One Pot Fresh Tomato Pasta, and this Caprese Sandwich with Basil.

Overhead shot of tomato jam in a jar.

Homemade Tomato Jam

If there’s anything you do with all those leftover tomatoes this summer, make this tomato jam! It’s the perfect combination of sweet and savory, and goes with pretty much anything. We love to slather it on toast with a runny fried egg, snuggle it into plain turkey sandwiches, and serve it alongside grilled chicken.

Bonus? It’s a virtually fool-proof, hand-free recipe. All you have to do is throw everything in a pot and let it do its thing until the tomatoes break down and are perfectly jammy and sweet.

Overhead photo of the ingredients in the tomato jam.

Ingredients in Tomato Jam:

  • Tomatoes. If you have a ton of leftover heirloom tomatoes you need to get rid of, of course you can use those, but tomato jam is best purposed for those less sweet Roma tomatoes.
  • Vinegar. Ever jam needs a little bit of acid, and while you could use pretty much any vinegar you have on hand, we went with apple cider vinegar. It has the perfect amount of sweet and acidic flavor, plus it’s super affordable.
  • Lemon. To me, lemon and tomato go hand in hand, so we add just a little bit in addition to the apple cider vinegar.
  • Onion and garlic. You won’t always find onion and garlic in a tomato jam recipe, but I really like the extra flavor and texture they both add to the tomato jam.
  • Spices. For a smoky, warm flavor, we add both ground cinnamon and ground cumin. Just enough to add a little bit of flavor, but not enough for it to be singled out.
  • Sugar. Another really important ingredient in our tomato jam. Sugar of course, adds sweetness to the tomato jam, but it’s also necessary to balance out all the acid in the tomatoes, vinegar, and lemon juice.

Let’s Make Some Jam!

Guys. This is SO easy. Here’s how it goes down.

  • Chop the tomatoes. You’ll want to take out the core of each tomato, but leave the seeds and skin.
  • Add tomatoes, vinegar, lemon juice, sugar, spices, salt, onion, and garlic to a large pot. Stir.
  • Bring the mixture to a boil, and reduce to a simmer.
  • Cook until jammy and sweet and savory and delicious!

Tomato Jam being stirred with a wooden spoon in a pot.

Substitutions, Tips and Tricks for Recipe Success:

  • While our recipe does call for Roma tomatoes, if you have leftover tomatoes, then by all means, use what you have!
  • If you only have apple cider vinegar or lemon juice, you can use one or the other.
  • Apple cider vinegar can be swapped out for white wine vinegar or sherry vinegar.
  • Stir frequently to prevent the tomatoes from burning or sticking.
  • Season properly! In addition to the teaspoon of salt the recipe calls for, you will also have to adjust to your taste. I like things on the saltier side, so I always end up adding a half teaspoon or so more.Tomato jam in a clean can jar with a wooden spoon on the side with tomato jam on it.

Uses for Tomato Jam:

  • Spread whole-grain toast with whipped ricotta cheese and tomato jam
  • Spoon tomato jam on top of brie and bake in a 375-degree oven until brie is melted, about 15 minutes.
  • Spoon tomato jam on top of burrata cheese and serve with toasted crostini.
  • Slather tomato jam on whole-wheat bread with Boursin cheese and thick-cut roasted turkey.
  • Serve alongside scrambled eggs and toast.

Making Tomato Jam with Pectin:

If you want a more jell-like texture, you can add a tablespoon of pectin to the mixture. Boil for 1-2 minutes and then let cool.

What to Serve with Jam:

  • Grilled Lemon Chicken
  • Garlic Brown Sugar Salmon
  • Honey Chipotle Pork Roast

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Tomato Jam

This Easy Tomato Jam is the perfect comdiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done.
Course Sauce
Cuisine American
Keyword jam, savory jam, tomato jam
Prep Time 10 minutes
Cook Time 2 hours
0 minutes
Total Time 2 hours 10 minutes
Servings 1 cup jam
Calories 459kcal
Author Nicole Leggio
Cost $10

Equipment

  • Large pot

Ingredients

  • 2 lbs roma tomatoes, cored and chopped
  • 1/2 cup packed brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 medium onion, chopped
  • 1 large garlic clove, minced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1 tsp kosher salt

Instructions

  • Add all ingredients to a large stock pot. Heat over medium-high. Cook until the tomatoes start to break down, after about 10 minutes. Stir occassionally.
  • Once the tomatoes come to a boil, reduce to a low simmer and cook for another one and half to two hours, stirring occassionally, until no liquid remains and the texture is jam-like.
  • Season to taste with salt and pepper. Cool completely and store in an airtight container.

Nutrition

Serving: 1cup | Calories: 459kcal | Carbohydrates: 117g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2362mg | Potassium: 227mg | Fiber: 2g | Sugar: 110g | Vitamin C: 11mg | Calcium: 117mg | Iron: 1mg

Ginataang Octopus (Octopus in Coconut Milk)

I’ve been seeing a lot of octopus in the market (palengke) lately and I’ve always wondered how to cook them I mean, I’ve tried octopus pieces and baby octopus in Takoyaki before but I’ve never tried bigger ones. Nor have I tried cooking it.

Well, there’s a first time for everything and I decided that last week was my gonna be the first time I cook an octopus. I heard that it’s delicious with coconut milk so that’s what I did. Niluto ko sya ala Bicol Express!

I sautéed onion and garlic in oil followed by the octopus pieces. Then I poured in the coconut milk and I simmered the octopus for just a couple of minutes before taking it out again so I can thicken the sauce. I did this because I might overcook the octopus and it might get rubbery. Like what I said earlier, it’s my first time to cook octopus. Sayang naman kung magiging parang bubblegum sya, diba?

You know what I discovered while I was cooking it? Octopus is already salty as it is. That’s why I didn’t season this dish with salt anymore, I seasoned the coconut milk with a little sugar to balance the saltiness of the octopus. — And it worked. There was a balance of flavor. I added sliced finger chillies for heat but if you prefer a spicier dish, you can add bird’s eye chili or siling labuyo.

This is best served with rice! *wink*

Nakapagluto na ba kayo ng octopus? Share nyo naman kung ano pang luto ang ginagawa nyo sa octopus so I can also try.

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 1 Octopus, about 900g, cleaned and cut into pieces
  • 1 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1 200g pack of coconut milk
  • 1 tsp sugar
  • 2 finger chilis, sliced
  • pepper to taste
  • bird’s eye chili (optional)

Directions
  1. Heat oil in a pan and sauté the onion and garlic until it becomes fragrant and translucent.
  2. Add the Octopus pieces and saute in the garlic and onion for about a minute or until it turns pink.
  3. Pour in the coconut milk and bring to a simmer, take the octopus from the sauce and season the sauce with sugar. Simmer until it thickens.
  4. Add the octopus back and add the chili. Let it cook for about 3 minutes and season with pepper to taste.
  5. You may add bird’s eye chili to make it more spicy.
  6. Turn off heat, transfer to your serving plate and enjoy.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Ginataang Octopus (Octopus in Coconut Milk) appeared first on The Peach Kitchen.

Honey Mustard Sauce

Dip all your favorite foods in this incredible Honey Mustard Sauce. The homemade dipping sauce is super easy to make. It’s made with mayonnaise, Dijon mustard, honey, vinegar, and seasonings to give you the best sauce ever. Great with chicken strips, fries, or on top of fish! I love honey mustard sauce! It is oneContinue Reading

Key Tips for Ordering Food Online During Pandemic and Staying Safe

If you’re now more likely to stay home or work from home due to a coronavirus pandemic, you’re probably wondering if it’s safe to order food or grocery deliveries. The answer is, for now, yes.

There’s currently no evidence that COVID-19 can be transmitted through food packaging or the food itself although bacteria are known to survive on surfaces for up to nine days. A bigger possible problem is the transmission of a new coronavirus from the person who delivers it to the customer or vice versa – through cough, airborne particles, or some other direct contact.

Many food delivery services are switching to contactless deliveries to reduce the possibility of the virus spreading. When ordering takeout, customers can choose whether they want to meet the delivery guy at the front door, on the sidewalk, or they don’t want any contact but to have food left at the doorstep.

What Kind of Food People Most Often Order Worldwide?

Pizza! It was the most-searched food in the period from March to May in 55 of the 81 countries for which data was available in specialized research. Eastern Europe turned out to be the region where pizza was particularly popular. Out of the countries in this part of the world, Belarus topped in the highest number of searches for “pizza delivery” per capita.

Chinese was the No.2 most popular takeout, being at the top of the charts in 11 countries. Interestingly, when looking at the cities that searched for this food term the most, only the cities in English-speaking countries were in the top 8, and not Chinese.

Sushi was the third most popular takeaway worldwide. Although originating in Japan, it wasn’t searched the most there. Denmark dominated per capita, while Japan was only third on the list of countries that searched for sushi takeout the most.

3 Tips for Safe Food Delivery

Somehow, 3 tips for safe delivery of food or groceries have been singled out in case you are sick, quarantined, or just staying inside to stay healthy.

Leave Precise Delivery Instructions

Whenever you order food/groceries online, you’ll see a blank field on the company’s website or its order page called “Delivery instructions” or similar. Filling in this field you actually instruct the takeout guy to leave food in front of the door or you can even send a photo where the food should be left.

Customers often have the option of contacting their deliverer directly via the app to arrange delivery, as soon as the driver accepts the order.

Wash Your Hands Immediately

To be completely safe, wash your hands for at least 20 seconds after delivery and avoid touching your face after bringing food or groceries inside.

Restaurants and other food places have protocols to avoid the spread of not only the new coronavirus but also of influenza, noroviruses, hepatitis A, and other viruses. These protocols were introduced before corona appeared.

There’s no evidence that COVID-19 is transmitted by food, medics say. However, the virus can live on the packaging that people touch, including cutlery, so you should wash your hands after touching these items, that is, before you start eating or touching your face.

Like other viruses, coronavirus can also survive on the surfaces we eat, so it’s important that they are regularly cleaned and disinfected before and after meals.

Not So Much Safety Advice: Leave a Bigger Tip

Delivery guys are usually paid either fixed or hourly. In order to earn a living, they can’t work from home as you but have to go outdoors.

It’s recommended that give takeout guys a slightly higher tip during extraordinary circumstances such as the current one. The safest way is to do everything through the food delivery app. If you pay by cash on delivery, be sure to wash your hands after touching any account or money. If you have to sign a credit card bill, use your own pen and, again, wash your hands afterward.

Some of the data from this article was taken from Betway.

The post Key Tips for Ordering Food Online During Pandemic and Staying Safe appeared first on The Peach Kitchen.