Denver Omelet
A classic American diner omelet stuffed with diced ham, sauteed bell pepper, and onion, folded around a generous fill of melted cheddar. Quick to make and packed with protein for a satisfying breakfast.
Ingredients
- 4 large eggs
- 2 tbsp whole milk (or heavy cream)
- 2 tsp unsalted butter
- 1/2 cup deli ham (or leftover cooked ham), diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup yellow onion, finely diced
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 tsp neutral oil or cooking spray
Instructions
-
1
In a small bowl, whisk together 4 large eggs and 2 tbsp whole milk (or heavy cream) until no streaks remain. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Set aside.
-
2
Heat a 10-inch nonstick skillet over medium heat. Add 1 tsp neutral oil or cooking spray, then add 1/4 cup finely diced green bell pepper and 1/4 cup finely diced yellow onion. Cook, stirring often, until softened and lightly browned, about 4 minutes. Add 1/2 cup diced deli ham (or leftover cooked ham) and cook 1 minute more. Transfer the filling to a plate.
-
3
Wipe the skillet clean. Return it to medium-low heat and add 2 tsp unsalted butter. Once the butter is melted and just starting to foam, pour in the egg mixture.
-
4
Let the eggs set slightly around the edges, about 30 seconds. Using a spatula, gently push the cooked edges toward the center while tilting the pan to let the uncooked egg flow to the edges. Repeat until the eggs are just barely set on top but still slightly glossy, about 2 to 3 minutes total.
-
5
Scatter the ham and vegetable filling over one half of the omelet. Top with 1/2 cup shredded sharp cheddar cheese.
-
6
Fold the unfilled half over the filling and slide onto a plate. Serve immediately.