Savory and satisfying, a classic Denver omelette is a breakfast staple. Fluffy, tender eggs, smoky diced ham, sweet bell peppers and onions, and perfect melty cheese. Enjoy it on its own or serve it with hashbrowns or roasted potatoes. Either way, a Denver omelette is a nutritious, delicious breakfast that starts the day off right.
What Makes This Recipe So Good
- A Denver omelette (or maybe you know it as a Western omelette) is one of those quintessential breakfast dishes – right up there with bacon, pancakes, and cinnamon rolls. For good reason, I mean. Look at the list of ingredients! Ham, cheese, eggs, onion, green bell pepper… There’s so much flavor here!
- Since it’s packed with protein and veggies, it’ll keep you satisfied ’til lunch. There’s no fillers in this omelette like you might find in a version you’d order from a breakfast place. No pancake batter to make the eggs fluffy or anything like that. Just simple, nutritious, real-food ingredients.
- This recipe’s written for just one omelette, but you can totally scale it up if you’re cooking for a group. Multiply the ingredients by the number of people you need to feed, then cook all the ham and veggies together. You’ll have to make each actual omelette individually, but you don’t have to start from scratch with each one.
- For the best texture, dice the ham, onions, and bell pepper into small, even-sized pieces. That’ll help them all cook at the same speed, too, plus you’ll be sure to get some of each ingredient in every bite.
- Resist the urge to turn up the heat and rush the process. Eggs cook pretty quickly, but if you try to go too hot or too fast, you’ll burn them. Keep your heat on medium (at most) and turn it down if you notice the eggs are starting to brown.
- A lot of people are intimidated by homemade omelettes. Maybe it’s the folding part? It’s really simple, though, so if you’re feeling unsure, don’t worry. Two things to keep in mind for a perfect Denver omelette – 1) use a non-stick skillet, and don’t let it get too hot. 2) Cook the omelette until it’s almost set on top, not completely set. If you cook until the top’s dry and firm, you’ll have undercooked the bottom.
Serve This Dish With…
- Air Fryer Potatoes
- Sweet Potato Hash Browns
- Air Fryer Hashbrowns With Chipotle Ketchup
- Fluffy Gluten-Free Pancakes
- Southern Fried Potatoes
- 3 large eggs
- ¼ cup milk
- 1 tablespoon neutral oil avocado, olive, etc.
- ¼ cup diced smoked ham
- 3 tablespoons diced
- 3 tablespoons diced green bell pepper
- 1 tablespoon butter
- ¼ cup shredded cheese of choice
- Small bowl
- medium non-stick skillet
- Medium bowl
- thin spatula
- Large plate
- Crack three eggs directly into small bowl. Pour in milk, then whisk egg mixture until fully combined. Mixture should be pale in color and no longer streaky.
- Heat medium, non-stick skillet over medium heat. When skillet is warm, add neutral oil and swirl pan to coat.
- Continue heating skillet until oil is hot and shimmering, then add diced ham, diced onion, and diced bell pepper. Stir to incorporate ingredients, then cook 5 minutes or until veggies are tender. Transfer mixture to medium bowl and set aside.
- Add 1 tablespoon butter to same skillet and heat over medium heat until butter is melted. When butter is melted, slowly pour egg mixture into skillet and carefully tilt skillet to spread egg mixture out to edges of pan. Cook until eggs are almost fully-set, approximately 2 to 3 minutes.
- Sprinkle shredded cheese down center of omelette. Continue cooking until cheese has melted, approximately 1 minute.
- Remove skillet from heat. Spread diced ham and veggie mixture out in one even layer down center of omelette.
- Carefully fold top edge of omelette down and over ham filling to center of omelette. Fold bottom edge of omelette up and over filling to meet top edge of omelette. Once folded, carefully slide omelette out of skillet onto plate and serve warm with desired sides or toppings.
- For the best texture, dice the ham, onion, and bell peppers so they’re all roughly the same size.
- Make it Whole30: Eliminate the cheese entirely. Use unsweetened almond milk and replace the butter with ghee.
- Make it Keto: This omelette is keto as-is, but if you’re following a stricter version of the keto diet, you can eliminate the onions and/or the bell peppers to lower the carb count even more.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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