Description
A classic Denver omelet packed with savory ham, colorful bell peppers, and onions, all folded with melted cheddar cheese for a hearty breakfast that’s ready in just 20 minutes.
Ingredients
Units
Scale
- 2 large eggs
- 2 teaspoons (20 ml) whole milk, optional
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 teaspoons (10 g) unsalted butter, divided
- 1/4 cup (35 g) diced thick-cut ham, 1/4″ dice
- 1/4 cup (30 g) diced red onion, 1/4″ dice
- 2 tablespoons (15 g) diced green bell pepper, 1/4″ dice
- 2 tablespoons (15 g) diced red bell pepper, 1/4″ dice
- 2 tablespoons (15 g) cheddar cheese
- 1 tablespoon (2 g) sliced green onions
Instructions
- Whisk the Eggs – In a medium bowl, whisk together the eggs, milk (if using), salt, and pepper. Whisk in a side-to-side motion until uniform in appearance; do not over-mix. Set aside.
- Cook the Ham – In an 8-inch nonstick skillet, melt 1 teaspoon of butter over medium heat until it just begins to bubble and foam, but does not brown. Add the diced ham and saute until lightly browned, 1 ½ to 2 minutes.
- Saute the Vegetables – Add the diced onions, green bell pepper, and red bell pepper. Saute until crisp-tender, about 2 minutes. Transfer the ham and vegetables to a bowl. Wipe out the pan with a paper towel.
- Cook the Eggs – In the clean pan, heat 1 teaspoon butter over medium-high heat until it just begins to bubble and foam, but does not brown. Add the eggs and use a spatula to pull the cooked curds away from the edges and towards the center, allowing the raw egg to run underneath. Tilt the pan to help move the uncooked eggs to the bottom. Create curds around the entire omelet, this will take about 45 to 60 seconds. Once the eggs are mostly cooked, similar to soft scrambled eggs with a glossy and slightly wet surface, turn the heat down to low.
- Fill the Omelet – Add the ham and vegetables to one half of the omelet, then sprinkle on the cheddar cheese. Turn off the heat and move the pan to a cool part of the stove. Cover the omelet and allow it to finish cooking, about 1 to 2 minutes. Using a spatula, fold the other half of the omelet on top. The surface will be lightly golden brown.
- To Serve – Transfer the omelet to a plate and garnish with green onions. Serve immediately.
Notes
- Creamier Eggs: Add heavy cream instead of whole milk for richer texture.
- Butter Substitute: Use olive oil or vegetable oil to grease the pan for a different flavor profile.
- Ham Substitute: Use ham steak for nice chunks of meat, but sliced ham is a good substitute.
- For a Less Browned Surface: Use medium instead of medium-high heat when cooking the eggs.
- The Denver omelet (also called Western omelet) originated in the American West and was initially served between bread as a sandwich.
- For best results, use room temperature eggs as they cook more evenly.
Nutrition
- Serving Size: 1 omelet
- Calories: 312kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 380mg