Denver Omelet
Start your day with a classic yet flavor-packed **Denver Omelet**, a hearty breakfast favorite that combines fluffy eggs with savory diced ham, crisp green bell peppers, sweet onions, and gooey melted cheddar cheese. This quick and easy-to-make omelet is a perfect one-pan meal, ready in just 25 minutes from prep to plate. The secret to its irresistible texture lies in whisking the eggs with a splash of milk for extra creaminess, while sautéing the vegetables and ham beforehand enhances their flavor. Ideal for a protein-packed breakfast or brunch, this recipe serves two and pairs beautifully with toast, fresh fruit, or a side salad. Whether you're cooking for a crowd or whipping up a solo treat, this **classic omelet recipe** is sure to elevate your morning routine. Perfect for busy mornings or when you crave a comforting, homey dish!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons butter
- 0.5 cup diced cooked ham
- 0.5 cup green bell pepper, chopped
- 0.25 cup onion, chopped
- 0.5 cup shredded cheddar cheese
Instructions
In a medium-sized mixing bowl, crack the eggs and whisk them together with the milk, salt, and pepper until well combined and slightly frothy.
Heat 1 tablespoon of butter in a non-stick skillet or frying pan over medium-high heat.
Add the diced ham, chopped green bell pepper, and chopped onion to the skillet. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and the ham is lightly browned. Remove from the skillet and set aside.
Reduce the heat to medium, then add the remaining 1 tablespoon of butter to the skillet, swirling it around to coat the bottom evenly.
Pour the egg mixture into the skillet, allowing it to spread evenly across the bottom. Let it cook undisturbed for 1 to 2 minutes until the edges start to set.
Once the edges are set, gently lift them with a spatula, allowing any uncooked egg to flow underneath to cook. Continue to cook for another 2 to 3 minutes until most of the eggs are cooked, but the center remains slightly runny.
Evenly sprinkle the cooked ham and vegetable mixture over one half of the omelet, followed by the shredded cheddar cheese.
Using a spatula, carefully fold the omelet in half to cover the filling. Let it cook for another minute or until the cheese has melted completely.
Gently slide the omelet onto a plate, cut into portions if desired, and serve immediately.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
