Classic Denver Omelet (Print version)

Fluffy omelet filled with savory ham, colorful bell peppers, onions, and sharp cheddar cheese. A hearty American breakfast ready in 20 minutes.

# What You'll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and black pepper, to taste

→ Filling

04 - 1/2 cup diced cooked ham
05 - 1/3 cup diced green bell pepper
06 - 1/3 cup diced red bell pepper
07 - 1/3 cup diced yellow onion
08 - 1/2 cup shredded sharp cheddar cheese
09 - 1 tablespoon unsalted butter

# Cooking Steps:

01 - Whisk together eggs, milk, salt, and black pepper in a bowl until well combined.
02 - Heat butter in a nonstick skillet over medium heat. Add ham, bell peppers, and onion. Sauté for 3–4 minutes, until vegetables are tender and ham is heated through.
03 - Pour the egg mixture evenly over the ham and vegetables. Let cook undisturbed for 1–2 minutes until the edges begin to set.
04 - Gently lift the edges with a spatula, allowing uncooked egg to flow underneath. Cook for another 2–3 minutes until mostly set but still slightly moist on top.
05 - Sprinkle cheddar cheese evenly over one half of the omelet.
06 - Fold the omelet in half over the cheese. Cook for 1–2 more minutes, until cheese is melted and eggs are cooked through.
07 - Slide the omelet onto a plate and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like something from a diner booth
  • The combination of sweet peppers and salty ham hits every craving at once
  • Leftovers reheat beautifully for a next-day lunch
02 -
  • A truly nonstick skillet makes or breaks this recipe, test yours by heating a drop of water first
  • Medium heat is your friend, high heat burns the bottom before the top sets
  • The eggs should look slightly moist on top before folding, they continue cooking off the heat
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts exponentially better
  • Pat your diced vegetables with a paper towel to remove excess moisture before cooking
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