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Classic Denver Omelet

Classic Denver Omelet

Classic Denver Omelet

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Cutting board
2
Chef's knife
3
Medium bowl
4
Whisk
5
Non-stick skillet
6
Spatula

Ingredients

Produce

  • 1
    0.5 each small green bell pepper
  • 2
    0.5 each small yellow onion

Protein

  • 1
    2 each large eggs
  • 2
    2 each slices cooked ham

Dairy

  • 1
    1 tbsp tablespoon milk
  • 2
    0.5 cup cup shredded cheddar cheese

Pantry

  • 1
    1 tsp teaspoon butter
  • 2
    0.25 tsp teaspoon salt
  • 3
    0.25 tsp teaspoon black pepper

Directions

1

Prepare the Vegetables

Finely dice the bell pepper and yellow onion. For easy cutting, make sure the vegetables are on a stable cutting surface. You'll know they're ready when they are in small, uniform pieces.

2

Prep the Ham

If your ham isn't already diced or cut into strips, do that now. About 1/2 inch squares or strips work best. Set aside.

3

Whisk the Eggs

Crack the eggs into a medium bowl. Add the milk, salt, and pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. This is called 'whisking to combine'.

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4

Melt the Butter

Place a non-stick skillet over medium heat. Add the butter and let it melt completely, coating the bottom of the pan. A slight sizzle indicates the pan is ready. Be cautious of hot surfaces during this step.

5

Sauté the Vegetables

Add the diced bell pepper and onion to the skillet and cook for about 3-4 minutes, stirring occasionally. They should become slightly softened and translucent. This is called 'sauteing'.

6

Warm the Ham

Add the diced ham to the skillet with the vegetables and cook for another 1-2 minutes, until heated through. Be careful of any hot steam.

7

Add the Eggs

Pour the whisked egg mixture into the skillet, evenly distributing it over the vegetables and ham. Let the eggs cook undisturbed for 1-2 minutes, until the edges begin to set.

8

Set the Omelet

Using a spatula, gently lift the cooked edges of the omelet and tilt the pan to allow the uncooked egg to flow underneath. Continue doing this around the edges until most of the egg is set but the center remains slightly moist. This is called 'setting' the omelet.

9

Add the Cheese

Sprinkle the shredded cheddar cheese evenly over one half of the omelet. Cook for another minute or until the cheese is melted.

10

Fold the Omelet

Carefully fold the un-cheesed half of the omelet over the cheesy half using a spatula. You're aiming for a half-moon shape. You can use a flexible spatula to help with the folding process.

11

Serve

Slide the omelet from the skillet onto a plate. Serve immediately. Be cautious of the hot pan.

Recipe Tips

  • For a fluffier omelet, add a tablespoon of cream or a dash of hot sauce to the egg mixture.
  • Substitute any cheese for the cheddar (monterey jack, pepper jack, or swiss work well).
  • If you don't have ham, you can use cooked bacon or sausage.
  • Ensure the pan is not too hot when melting the butter to avoid browning it too much.
  • Adjust salt and pepper to your personal taste.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

10g

Protein

25g

Fat

22g

Fiber

2g

Sugar

3g

Sat. Fat

10g

Sodium

800mg

Trans Fat

0.5g

Cholesterol

450mg

Potassium

300mg

Vitamin A

500%

Vitamin C

20%

Calcium

250%

Iron

3%

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