Denver Omelet Recipe

Prepare produce and ham

Dice the cooked ham into small, roughly 1/4–1/2-inch pieces. Core and seed the red bell pepper and dice into small pieces. Finely chop 1/2 a small yellow onion. Shred the cheese if not pre-shredded. Chop chives or parsley if using.

Crack the eggs into a medium bowl, add 1 tablespoon milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds). This helps make the omelet tender and airy.

Heat a 8–10 inch nonstick or well-seasoned skillet over medium heat. Add the butter or neutral oil and let it melt and coat the pan.

Add the diced onion and red bell pepper to the skillet. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 3–4 minutes.

Add the diced ham and sauté an additional 1–2 minutes, just to warm the ham and develop slight browning. Remove the filling mixture to a plate and wipe the pan lightly with a paper towel if there's excess moisture or browning.

Reduce heat to medium-low. Add a little more butter or oil to the skillet if needed so the pan surface is lightly coated.

Pour the whisked eggs into the pan and tilt the pan to spread them into an even circle. Let the eggs cook undisturbed for about 20–30 seconds until the edges begin to set.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this process until the eggs are mostly set but still slightly moist on top, about 45–60 seconds more.

Evenly distribute the cooked ham, peppers, and onions over one half of the omelet. Sprinkle the shredded cheddar cheese on top of the filling and add chopped chives or parsley if using.

Use a spatula to carefully fold the empty half of the omelet over the filled half. Let cook another 30–60 seconds to melt the cheese and finish cooking through (internal texture should be set but still tender). If you prefer a firmer omelet, cook an additional 30 seconds.

Slide the omelet onto a plate, season with a small pinch of extra salt and pepper if desired, and serve immediately.