Denver Omelet with Ham Cheese (Printer-Friendly)

A flavorful Denver omelet combining ham, bell peppers, onions, and cheddar cheese for a hearty breakfast.

# What You'll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt, to taste
04 - Black pepper, to taste

→ Filling

05 - 1/2 cup diced cooked ham
06 - 1/3 cup diced green bell pepper
07 - 1/3 cup diced red bell pepper
08 - 1/3 cup diced yellow onion
09 - 1/2 cup shredded sharp cheddar cheese
10 - 1 tablespoon unsalted butter

# Step-by-Step Guide:

01 - Whisk together eggs, milk, salt, and black pepper in a mixing bowl until fully combined.
02 - Melt butter in a nonstick skillet over medium heat. Add ham, green and red bell peppers, and yellow onion. Cook for 3 to 4 minutes until vegetables are tender and ham is heated through.
03 - Pour the egg mixture evenly over the sautéed ingredients in the skillet. Allow to cook undisturbed for 1 to 2 minutes until the edges begin to set.
04 - Carefully lift the edges with a spatula to let uncooked egg flow underneath. Continue cooking for 2 to 3 minutes until mostly set but still slightly moist on top.
05 - Sprinkle shredded sharp cheddar cheese over one half of the omelet evenly.
06 - Fold the omelet in half over the cheese. Cook for an additional 1 to 2 minutes until the cheese is melted and eggs are fully cooked.
07 - Slide the omelet onto a plate and serve immediately.

# Expert Tips:

01 -
  • It's ready faster than toast, but feels fancy enough for weekend guests.
  • Those colorful peppers and bits of ham make it taste more complicated than it actually is.
  • Once you nail the fold, you'll find yourself making this on mornings when you need something that feels a little special.
02 -
  • Medium heat is your friend; high heat makes the bottom brown before the top cooks, and then you've got a rubbery bottom and undercooked eggs, which is nobody's idea of breakfast.
  • Don't walk away from the stove during those last two minutes; omelets go from perfectly set to overcooked in the time it takes to grab a plate.
03 -
  • Dice everything before you start cooking; once the butter is hot and the pan is calling, you won't have time to chop.
  • A nonstick skillet is worth its weight in gold for omelets because even a perfect omelet slides better on nonstick than it ever will on stainless steel.
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