Denver Omelette
Start your day with a classic Denver Omelette, a hearty and flavorful breakfast packed with vibrant ingredients and satisfying textures. This recipe combines fluffy, perfectly seasoned eggs with diced ham, sautéed onions, and colorful bell peppers, creating a symphony of savory goodness. Melted cheddar cheese adds creaminess to every bite, while the quick prep and cooking time make it ideal for busy mornings or brunch gatherings. Ready in just 25 minutes, this two-serving dish is a breakfast classic that balances nutrition and indulgence perfectly. Serve hot for a wholesome start, whether paired with toast, fresh fruit, or enjoyed on its own!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.5 medium green bell pepper
- 0.5 medium red bell pepper
- 0.5 medium onion
- 0.5 cup diced ham
- 0.5 cup cheddar cheese
- 2 tablespoons butter
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Crack the eggs into a medium mixing bowl. Add the milk, salt, and black pepper. Beat the eggs with a fork or whisk until they are well combined and slightly frothy.
Dice the green bell pepper, red bell pepper, and onion into small, evenly-sized pieces.
Melt 1 tablespoon of butter in a medium nonstick skillet over medium heat. Add the diced peppers and onion. Cook, stirring occasionally, for about 5 minutes or until the vegetables are soft and the onions are translucent.
Add the diced ham to the skillet with the vegetables. Continue cooking for another 2-3 minutes to heat the ham through. Remove the mixture from the skillet and set aside.
Add the remaining 1 tablespoon of butter to the skillet and melt it over medium heat.
Pour the egg mixture into the skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set.
Using a spatula, gently lift the edges of the omelette and tilt the pan to allow the uncooked eggs to flow to the edges.
Once the eggs are mostly set but still slightly runny on top, sprinkle the cheese evenly over one half of the omelette.
Add the ham and vegetable mixture over the cheese.
Carefully fold the omelette in half over the filling. Press down lightly with the spatula to seal the edges.
Continue cooking for another 1-2 minutes, or until the cheese is melted and the eggs are fully cooked through.
Slide the omelette onto a serving plate. Cut in half and serve immediately.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.9 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 603 mg | 46% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1027 mg | 22% | |
*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.
