Denver Omelet Ham Peppers (Printable version)

Savory Denver omelet with ham, bell peppers, onions, and melted cheddar cheese for a colorful start.

# Ingredient List:

→ 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

# How-To Steps:

01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
02 - Heat unsalted butter in a nonstick skillet over medium heat. Add diced ham, bell peppers, and onion; sauté for 3 to 4 minutes until vegetables soften and ham is warmed through.
03 - Pour the egg mixture evenly over the sautéed ham and vegetables. Allow to cook undisturbed for 1 to 2 minutes until the edges begin to set.
04 - Carefully lift the edges of the omelet with a spatula to let uncooked egg flow underneath. Continue cooking for 2 to 3 minutes until the omelet is mostly set but still slightly moist on top.
05 - Sprinkle shredded cheddar evenly over one half of the omelet. Fold the other half over the cheese and cook for an additional 1 to 2 minutes, allowing the cheese to melt and the eggs to cook through.
06 - Slide the finished omelet onto a plate and serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means breakfast doesn't have to be either rushed or elaborate.
  • The combination of ham, peppers, and cheese creates this savory-sweet balance that makes your mouth happy without being complicated.
  • Once you nail the technique, you'll find yourself making this for guests because it looks way more impressive than it actually is.
02 -
  • Temperature is everything—medium heat seems slow, but high heat scrambles your eggs before the filling gets incorporated and makes the bottom brown too fast.
  • Don't pre-cook your vegetables thinking you're getting ahead; if they're already soft before the eggs go in, they'll turn mushy.
  • The moment you see the top still shiny but mostly set is your perfect window to add cheese and fold—cook it a minute longer and you'll have scrambled omelet, cook it less and the cheese won't melt properly.
03 -
  • Have everything chopped and ready before you start cooking—omelets move fast once they're in the pan and you won't have time to dice anything mid-cook.
  • Use a nonstick skillet without fail; a regular skillet will stick and tear, which defeats the whole purpose of making something this elegant.
  • If your omelet tears or folds awkwardly, it still tastes exactly the same and nobody will know unless you tell them.
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