Denver Recipe

Prepare vegetables and ham

Core and seed the green bell pepper then dice into roughly 1/4-inch pieces (about 1 cup). Peel and finely dice half a small onion (about 1/3 to 1/2 cup). Dice the cooked ham into 1/4-inch pieces so they heat quickly and evenly.

Measure and shred the cheddar if not pre-shredded. Crack the eggs into a bowl and add the milk, salt, and pepper; whisk until combined and slightly frothy.

Sauté vegetables and warm ham

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add the butter and optional 1/2 tsp oil (oil helps prevent butter from burning). When butter is melted and foamy, add the diced onion and bell pepper. Sauté for 4–5 minutes, stirring occasionally, until the onion is translucent and the pepper has softened but still has some bite. Add the diced ham and cook 1–2 minutes more, until ham is heated through and edges are lightly browned. Spread the mixture evenly in the pan.

Add eggs and cook gently

Reduce heat to medium-low. Give the egg mixture one quick stir and pour it evenly over the sautéed vegetables and ham in the skillet. Allow the eggs to set at the edges for 20–30 seconds, then gently pull the set edges toward the center with a spatula, tilting the pan so uncooked eggs run underneath. Continue this gentle folding motion until the eggs are mostly set but still slightly moist on top, about 2–3 minutes.

Add cheese and finish

Sprinkle the shredded cheddar evenly over the eggs. Cover the pan with a lid (or use a large plate) for 30–60 seconds to melt the cheese and finish setting the eggs, or continue cooking uncovered for another 30–60 seconds if you prefer a little browning. Remove from heat when eggs are cooked to your liking but still moist.

Slide the Denver (Denver omelet-style scramble) onto a plate or fold it in half in the pan for an omelet presentation. Garnish with chopped chives or parsley and serve with hot sauce or ketchup on the side if desired.