Denver Omelet Recipe

Prep vegetables

Trim and finely dice the green bell pepper to yield about 1/4 cup. Peel and finely dice enough yellow onion to yield 1/4 cup. Thinly slice the scallion white and green parts (reserve greens for garnish).

Heat a 9-10 inch nonstick or well-seasoned skillet over medium heat until warm, about 1 minute. Add 1 tablespoon unsalted butter and 1/2 teaspoon neutral oil (the oil helps prevent the butter from burning).

Add the diced onion and bell pepper to the skillet and sauté, stirring occasionally, until softened and edges begin to brown, about 3–4 minutes. Season with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper while cooking.

Add the diced ham to the skillet and cook 1–2 minutes until warmed and lightly browned. Stir in the scallion whites for 30 seconds to release aroma. Transfer the vegetable-ham mixture to a bowl and wipe the skillet clean with a paper towel (reserve the skillet for the eggs).

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk and 1/8 teaspoon kosher salt. Whisk vigorously until the mixture is uniform and slightly frothy, about 20–30 seconds. This yields a tender omelet.

Place the cleaned skillet back on medium-low heat and add a light coating of butter (about 1/2 tablespoon) or a small smear across the pan so the eggs won't stick. Allow the butter to foam but not brown.

Pour the beaten eggs into the skillet and let them sit, undisturbed, for about 10–12 seconds to start setting at the edges. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to run to the edges. Repeat a few times until the surface is mostly set but still slightly glossy and soft, about 30–45 seconds more (total cook time for eggs around 45–60 seconds depending on heat).

When the eggs are almost set but still slightly wet on top, spoon the reserved vegetable-ham mixture evenly over one half of the omelet. Sprinkle 1/2 cup shredded cheddar cheese over the same half.

Using the spatula, gently fold the empty half of the omelet over the filled half to form a semicircle. Let cook undisturbed for 20–30 seconds so the cheese melts and the interior finishes cooking but remains moist.

Slide the omelet onto a plate, top with the remaining 1/2 tablespoon cold butter (let it melt over the omelet for a glossy finish) and garnish with sliced scallion greens or chopped parsley. Season with the remaining 1/2 teaspoon black pepper if desired.

Serve immediately with hot sauce or ketchup on the side if desired. The omelet yields a single generous serving; pair with toast or a small salad if needed.