Denver Omelet

Name: Denver Omelet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
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

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.

20 minEasyServes 2350 cal/serving

AmericanBreakfastStovetopHigh ProteinLow CarbGluten-FreeNut-FreeAlcohol-FreeCorn-Free

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.

Questions

Can I make Denver Omelet dairy-free?

Yes. The dairy in this entry is 2 tbsp whole milk (or heavy cream), 2 tsp unsalted butter, 1/2 cup sharp cheddar cheese, shredded. Swap the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Denver Omelet keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Denver Omelet?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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