Restaurants›The Diner at The Landing›Denver Omelet Recipe

Denver Omelet Recipe

Inspired by The Diner at The Landing
Time25m
Serves1

peppers, onions, ham & cheddar cheese served with hash browns and toast

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Ingredients

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Omelet

Hash Browns

Toast

Garnish / Optional

Method

Omelet

1

Prepare filling

Heat a nonstick skillet over medium heat. Add 1 tablespoon butter. When melted, add diced onion and peppers. Sauté 3–4 minutes until softened and edges begin to brown. Add diced ham and cook 1–2 minutes just to warm. Transfer the mixture to a bowl and set aside.

2

Beat eggs

Crack 3 eggs into a bowl, add 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy.

3

Cook omelet

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon butter and swirl to coat. Pour the beaten eggs into the skillet and let sit undisturbed 30–45 seconds until the edges begin to set. Using a spatula, gently push set edges toward the center, tilting the pan so uncooked egg flows to the edges. When eggs are mostly set but still slightly moist on top (about 1–1.5 minutes total), sprinkle the warmed pepper/onion/ham mixture evenly over one half of the omelet and top with 1/2 cup shredded cheddar cheese.

4

Fold and finish

Carefully fold the omelet in half over the filling and slide to a plate. Let rest 30 seconds to allow cheese to melt. If desired, cover briefly with a lid while finishing hash browns to help melt cheese.

5

Season and garnish

Taste and adjust seasoning if needed. Sprinkle chopped chives or parsley over the omelet and serve immediately.

Hash Browns

6

While preparing the omelet filling or once it is transferred to the bowl, heat a separate 8–10 inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter foams, add 1 cup (thawed and well-drained) shredded hash browns, spreading into an even layer.

7

Press the potatoes gently with a spatula and cook without stirring 4–6 minutes until the bottom is deeply golden and crisp. Flip in sections (or invert onto a plate then slide back into the pan) and cook an additional 3–4 minutes until the other side is crisp and potatoes are cooked through.

8

Season immediately with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm in a low oven (90–100°C / 200°F) if not serving right away.

Toast

9

Toast 2 slices of bread to desired doneness. Spread with 2 teaspoons butter or preferred spread and serve alongside the omelet and hash browns.

Serving

10

Plate the Denver omelet with a portion of hash browns and the buttered toast. Offer hot sauce or ketchup on the side.