Denver Recipe

Dice the cooked ham into approximately 1/4-inch pieces. Finely dice the yellow onion and green bell pepper so they cook quickly and evenly. Grate the cheddar cheese and set aside.

Crack the eggs into a bowl, add the milk, salt and pepper, and whisk briskly until fully combined and slightly frothy. This will give the eggs a tender texture.

Sauté Vegetables and Ham

Heat a 8-10 inch nonstick skillet over medium heat. Add the butter or oil and let it warm until shimmering. Add the diced onion and green bell pepper and sauté, stirring occasionally, until softened and the onion is translucent, about 3-4 minutes.

Add the diced ham to the skillet and cook with the vegetables for 1-2 minutes just to warm through and develop a little color. Spread the mixture evenly in the pan and reduce heat to medium-low.

Add Eggs

Give the egg mixture a quick re-whisk and pour it over the warmed ham and vegetables, tilting the pan so the eggs coat the bottom evenly. Let the eggs set undisturbed for about 20-30 seconds.

Using a spatula, gently lift the set edges and tilt the pan to allow uncooked egg to flow underneath. Continue until most of the egg is set but the top is still slightly moist, about 1-2 minutes.

Add Cheese and Finish

Sprinkle the grated cheddar evenly over one half of the omelet. When the eggs are mostly set but still slightly creamy on top, fold the omelet in half over the cheese. Cook another 30-60 seconds to melt the cheese and finish cooking through, keeping the center tender.

Slide the omelet onto a plate. Sprinkle with chopped chives or parsley if using, and serve immediately with hot sauce or ketchup on the side if desired.