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Denver Omelet

How to make a classic Denver Omelet, my favorite kind of omelet for breakfast.

Denver Omelet from The Foodie Army Wife

Omelets can be quite challenging to make. You need a good, non-stick skillet with a lid. I could probably do to get a new one myself, but I was still able to produce this lovely omelet. If a traditional omelet makes you nervous, I have a very simple baked version that I will share as well.

To begin, dice up some green bell pepper, onion and ham. For one large omelet, you’ll want about 1/3 cup of each. I made a few omelets, so I have a bit more here.

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In your non-stick skillet, sauté the onions and pepper in 2 tablespoons of butter. You’ll want them tender, and with just a touch of color on the onions.

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When they are done, place them in a dish and set them aside.

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In a bowl, combine 8 eggs and 1/4 cup of half & half.

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Whisk these until well combined and a little frothy. Add in a pinch of salt & pepper.

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Heat your skillet again, and melt 2 tablespoons of butter until fully melted, a little bubbly, but not browned.

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Pour your egg mixture into the skillet, and turn your heat up to a medium high heat.

Stir the eggs around and let them begin to cook.

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When the eggs begin to thicken, are steaming hot and get lumpy, smooth out the top. Mine got a touch thicker than necessary…that happens sometimes when you are taking pictures. Turn off the heat.

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Quickly place your toppings in a line in the middle of the omelet. You’ll add your onions and peppers, the 1/3 c of diced ham and around a third cup of shredded cheddar cheese.

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Place a lid on a skillet to hold in the heat.

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When the egg are set on top, you are done! Run a rubber spatula around the edges.

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Then roll the omelet out onto a plate, and top it with a little more cheese.

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This is a large omelet and will make 2-4 servings, depending on the size.

Enjoy!

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Denver Omelet

Denver Omelet

Yield: 2-4 servings
Prep Time: 5 minutes
Total Time: 5 minutes

How to make a classic Denver Omelet

Ingredients

  • 1/3 c diced onion
  • 1/3 c diced green bell pepper
  • 1/3 c diced, cooked ham
  • 4 Tb butter, divided
  • 8 eggs
  • 1/4 c half & half
  • pinch of salt & pepper
  • 2/3 c shredded cheddar cheese

Instructions

  1. In your non-stick skillet, sauté the onions and pepper in 2 tablespoons of butter.
  2. You’ll want them tender, and with just a touch of color on the onions. When they are done, place them in a dish and set them aside.
  3. In a bowl, combine the eggs and half & half. Whisk these until well combined and a little frothy. Add in a pinch of salt & pepper.
  4. Heat your skillet again, and melt the remaining 2 tablespoons of butter until fully melted, a little bubbly, but not browned.
  5. Pour your egg mixture into the skillet, and turn your heat up to a medium high heat. Stir the eggs around and let them begin to cook.
  6. When the eggs begin to thicken, are steaming hot and get lumpy, smooth out the top. Mine got a touch thicker than necessary…that happens sometimes when you are taking pictures.
  7. Turn off the heat. Quickly place your toppings in a line in the middle of the omelet. You’ll add your onions and peppers, the diced ham and around a third cup of shredded cheddar cheese.
  8. Place a lid on a skillet to hold in the heat. When the egg are set on top, you are done!
  9. Run a rubber spatula around the edges. Roll the omelet out onto a plate, and top it with a little more cheese.
  10. This is a large omelet and will make 2-4 servings, depending on the size.
  11. Enjoy!

Notes

For a baked version: Preheat oven to 350 degrees. Combine the egg mixture, diced ham, sautéed onions and peppers in a bowl, and pour them into a greased 9×9 square baking dish. Bake them until the eggs are set on top, about 45 minutes. Top with the cheese, and let it melt. Allow to cool about 5 minutes.
Serve!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 367 Total Fat: 30g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 434mg Sodium: 493mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 20g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

5 thoughts on “Denver Omelet”

  1. Here in Delaware we call that a Western Omelette.

    And I like mine made with that “fake” cheese, Velveeta. Yeah, I know you food snobs, just shut up and eat your foo-foo cheese. :-)

    Reply
  2. Your omelette looks good. Because my stomach doesn't appreciate green peppers, I have to make mine with orange, red or yellow peppers. Same omelette, but not quite as 'spicy'. You asked about foods for Connecticut. It is the Nutmeg State, so anything nutmeggy. However, when I look at one site, it suggests that Connecticut is where the hamburger started …. so hamburger with nutmeg? I'm not so sure that sounds good.

    Reply
  3. Im jealous, This is the perfect omelet! I never am able to make a omelet and it actually looks edible after I'm finished. Looks delicious.

    Reply

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