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Denver Omelette

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A Denver Omelette is a hearty diner-style breakfast filled with savory ham, tender bell peppers, onions, and melted cheddar cheese. Fluffy eggs and a flavorful filling make it perfect for breakfast or brunch.

Ingredients

  • 3 large eggs
  • 1 tablespoon milk or water
  • 1 tablespoon unsalted butter, divided
  • 1/3 cup cooked ham, diced
  • 1/4 cup green bell pepper, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup yellow or white onion, finely diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Chopped fresh parsley or chives, optional

Instructions

  1. Dice the ham, bell peppers, and onion into small, evenly sized pieces.
  2. Melt half of the butter in an 8- or 10-inch nonstick skillet over medium heat. Add the onion and bell peppers and cook for 3–4 minutes, stirring occasionally, until softened. Add the ham and cook for another 1–2 minutes until warmed through and lightly browned. Transfer the filling to a plate.
  3. Crack the eggs into a bowl and add the milk or water, salt, and black pepper. Whisk until completely combined and slightly frothy.
  4. Reduce the heat to medium-low and melt the remaining butter in the skillet. Pour in the egg mixture and tilt the skillet to distribute it evenly.
  5. Cook until the edges begin to set. Gently lift the cooked edges with a silicone spatula while tilting the skillet so uncooked egg flows underneath. Continue until the omelette is mostly set but still slightly moist on top.
  6. Sprinkle the cheddar cheese over one half of the omelette, then spoon the cooked ham, peppers, and onions over the cheese.
  7. Carefully fold the empty half of the omelette over the filling. Cook for another 30–60 seconds, until the cheese melts and the center finishes cooking.
  8. Slide the omelette onto a plate, garnish with chopped parsley or chives if desired, and serve immediately.

Notes

  • Dice the filling ingredients relatively small so the omelette is easier to fill and fold.
  • Precook the peppers and onions so they become tender without requiring the eggs to be overcooked.
  • Cook the eggs over medium-low heat for a tender texture and easier folding.
  • For a spicy variation, add diced jalapeño, hot sauce, or Pepper Jack cheese.
  • Sautéed mushrooms, cooked bacon, or diced breakfast potatoes can be added to the filling.
  • Avoid overfilling the omelette, which can make it difficult to fold without breaking.
  • The ham, peppers, and onions can be cooked ahead, refrigerated, and gently reheated before assembling the omelette.
  • Store leftovers promptly in an airtight container in the refrigerator for up to 3–4 days and reheat gently to avoid tough eggs.

Nutrition

Find it online: https://thefamilycooking.com/denver-omelette/