The Denver Omelette Recipe

Dice onion, green and red bell peppers into roughly 1/4-inch pieces so they cook quickly and evenly. Dice cooked ham into small roughly 1/4-inch cubes. Grate the cheddar cheese if not pre-shredded.

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1/2 tablespoon of butter (or 1/2 tablespoon butter + 1/2 tsp oil if using) to the pan and let it melt and foam.

Add the diced onion and sauté for 1–2 minutes until it begins to soften and become translucent.

Add the diced bell peppers and continue to cook 2–3 minutes more, stirring occasionally, until peppers are softened but still have some bite.

Add the diced ham and cook 1–2 minutes just to warm and lightly brown the edges. Season the mixture lightly with a pinch (about 1/16 tsp) of salt and a pinch of black pepper. Transfer the filling to a small bowl and wipe the skillet clean with a paper towel. Keep the skillet warm over low heat.

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk and 1 tablespoon cold water (optional). Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy, about 20–30 seconds. The milk and water make the omelette tender and slightly fluffy.

Set the cleaned skillet over medium-low heat and add the remaining 1/2 tablespoon butter. Allow it to melt and coat the pan, shimmering but not browning.

Increase heat briefly to medium so the pan is hot but not smoking. Pour the beaten eggs into the center of the skillet and immediately reduce heat to medium-low.

Let the eggs set undisturbed for about 10–20 seconds, then using a heatproof spatula, gently pull the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion every 10–15 seconds until the top is mostly set but still slightly glossy and custardy, about 1–1.5 minutes total.

When the eggs are nearly set, evenly spoon the warmed ham, onions and peppers over one half of the omelette (about 3 tablespoons to 1/3 cup, depending on preference). Sprinkle the shredded cheddar cheese over the filling.

Use the spatula to carefully fold the empty half of the omelette over the filled half. Press down gently to seal and cook for another 20–30 seconds to melt the cheese and finish cooking, keeping the interior moist. If you prefer a slightly more cooked interior, cover the pan for 20–30 seconds.

Slide the omelette onto a warm plate, seam-side down. If desired, garnish with chopped chives or parsley and serve with hot sauce or ketchup on the side.