Denver Omelet Recipe
Ham, Onions, Bell Peppers, Cheddar served with Hashbrowns & Toast
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Ingredients
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Omelet Ingredients
Hashbrowns Ingredients
Toast Ingredients
Method
Omelet Directions
- 1
Prepare the ingredients
Dice the ham, bell pepper, and onion. Set aside.
- 2
Beat the eggs
In a mixing bowl, beat the eggs with salt and black pepper until fully blended.
- 3
Cook the vegetables
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and bell pepper. Sauté until the onion is translucent and the bell pepper is tender, about 3-4 minutes.
- 4
Add the ham
Stir in the diced ham and cook for another 2 minutes until heated through. Remove the vegetable and ham mixture from the skillet and set aside.
- 5
Cook the omelet
In the same skillet, add the remaining tablespoon of butter and allow it to melt. Pour in the beaten eggs, tilting the skillet to ensure even distribution. Cook for 2-3 minutes until the bottom starts to set.
- 6
Add filling
Once the omelet is mostly set, add the sautéed vegetable and ham mixture over half of the omelet. Sprinkle the shredded cheddar cheese on top.
- 7
Fold the omelet
Carefully fold the other half of the omelet over the filling. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
- 8
Serve
Slide the omelet onto a plate and cut it in half. Serve warm.
Hashbrowns Directions
- 9
Heat the oil
In a separate skillet, heat vegetable oil over medium-high heat.
- 10
Add hashbrowns
Once hot, add the frozen hashbrowns to the skillet, spreading them out evenly.
- 11
Season and cook
Season with salt and black pepper to taste. Cook for about 5-7 minutes without stirring until they are golden brown.
- 12
Flip and finish cooking
Flip the hashbrowns using a spatula and cook for an additional 5-7 minutes until the other side is also golden brown.
- 13
Serve
Once cooked, remove from heat and serve alongside the omelet.
