American · Breakfast · Easy
Denver Omelet
Fluffy three egg omelet loaded with diced ham, bell peppers, and onions under melted cheddar. The Mile High classic.
The whole recipe in 60 seconds
Denver Omelet, in 5 ideas
- A nonstick pan is essential. Omelets and sticky pans are enemies.
- Cook the filling first so the vegetables are tender before the eggs set.
- Medium heat is the sweet spot. Too hot and the bottom burns before the top sets.
- The omelet is done when the top is just barely set. It finishes on the plate.
- Three eggs is the perfect size for one person. Two is skimpy, four is unwieldy.
What you need
Ingredients
- 3 large eggs
- 1 tbsp milk
- Salt and pepper to taste
- 1 tbsp butter
- 1/3 cup diced ham
- 1/4 cup diced green bell pepper
- 1/4 cup diced onion
- 1/3 cup shredded cheddar
How to make it
Directions
- Whisk the eggs with milk, salt, and pepper until well combined.
- Melt butter in a nonstick skillet over medium heat. Add the ham, pepper, and onion, cook 3 minutes until soft.
- Pour in the eggs, tilting to cover the pan. Cook 2 minutes until the edges set.
- Lift the edges with a spatula, tilting to let uncooked egg flow underneath.
- Sprinkle cheddar over half. Fold the omelet in half.
- Cook 1 more minute until the cheese melts. Slide onto a plate.
Dice all the fillings the same small size so they cook evenly and distribute through every bite.