Denver Omelet with Ham Cheese (Printable Version)

A savory omelet featuring ham, colorful bell peppers, onions, and melted cheddar for a flavorful breakfast.

# What You'll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons whole milk
03 - Salt, to taste
04 - Black pepper, to taste

→ Filling

05 - 1/2 cup diced cooked ham
06 - 1/3 cup diced green bell pepper
07 - 1/3 cup diced red bell pepper
08 - 1/3 cup diced yellow onion
09 - 1/2 cup shredded sharp cheddar cheese
10 - 1 tablespoon unsalted butter

# Method:

01 - Whisk together eggs, milk, salt, and black pepper in a mixing bowl until fully combined.
02 - Heat butter in a nonstick skillet over medium heat. Add ham, bell peppers, and onion; cook for 3 to 4 minutes until vegetables soften and ham is warmed through.
03 - Pour egg mixture over sautéed ingredients evenly. Allow to cook undisturbed for 1 to 2 minutes until edges begin to set.
04 - Gently lift edges with a spatula to let uncooked egg flow underneath. Continue cooking for 2 to 3 minutes until mostly set yet slightly moist on top.
05 - Sprinkle shredded cheddar cheese evenly over one half of the omelet.
06 - Fold omelet in half over the cheese. Cook for an additional 1 to 2 minutes until cheese melts and eggs are fully cooked.
07 - Slide the omelet onto a plate and serve immediately for best flavor and texture.

# Expert Suggestions:

01 -
  • It's faster than you'd think, ready in under 20 minutes from pan to plate.
  • The combination of ham, peppers, and cheese hits that perfect sweet-savory-creamy balance.
  • You can make this gluten-free without changing a thing, which is quietly wonderful for inclusive breakfasts.
02 -
  • The pan temperature makes everything; too hot and your eggs scramble inside the omelet instead of staying silky, too cool and you'll be cooking forever.
  • Nonstick skillets really do matter here because an omelet should slide out without sticking, and once you've made one that glides off the pan perfectly, you'll never want to go back.
03 -
  • Medium heat is your friend; high heat is how omelets become tough, rubbery disasters that you'll regret.
  • A properly seasoned nonstick pan that you treat gently will last years and make every omelet slide out like it's supposed to.
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