Denver Omelet Recipe

Prep vegetables and meats

Dice the green bell pepper into small 1/4-inch pieces (about 1/2 to 3/4 cup). Peel and mince the onion into similar-sized pieces (about 1/2 cup). If your ham is not pre-cooked, dice and sauté until cooked through. Shred the cheddar cheese and set aside. Choose and cook breakfast meat (sausage, bacon, or extra ham) according to package or preference; keep warm.

Preheat oven or toaster to medium for toast. Preheat a nonstick 8- to 10-inch skillet over medium heat for omelet cooking.

Bake or pan-fry the frozen tater tots according to package directions until golden and crisp (usually 15–20 minutes at 425°F/220°C for oven, flipping halfway). If using a skillet: heat 1 tbsp oil over medium-high, add tots, and cook turning occasionally until crisp, about 10–12 minutes. Keep warm in a low oven if necessary.

In a medium bowl crack the 3 eggs and add 2 tablespoons whole milk. Add 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds).

Place the preheated nonstick skillet over medium heat and add 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown.

Add the diced green pepper and diced onion to the skillet. Sauté gently for 2–3 minutes until softened and translucent. Add the cooked diced ham and sauté another 1 minute to warm and develop a little color. Transfer the vegetable/ham mixture to a plate and wipe the skillet clean with a paper towel if necessary.

Return skillet to medium-low heat and add remaining small pat of butter (if desired). Pour the beaten eggs into the skillet, tilting the pan to spread the egg evenly. Let eggs set undisturbed for 20–30 seconds until edges start to set.

Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked eggs flow to the edges. When the surface is mostly set but still slightly custardy (about 45–60 seconds), sprinkle the warmed ham, sautéed peppers and onions evenly over one half of the omelet. Top with shredded cheddar (0.75 cups).

If you prefer the cheese melted thoroughly, cover the skillet with a lid for 30–60 seconds or slide the skillet into a preheated 350°F (175°C) oven for 1 minute. Using a spatula, fold the empty half of the omelet over the filled half to form a crescent. Let rest 15–30 seconds to finish cooking through but avoid overcooking.

Transfer the omelet to a plate and season top with a pinch of extra black pepper and the optional chopped parsley.

Toast 2 slices of bread to your desired doneness. Butter immediately with 1 tablespoon butter.

Plate the omelet with the tater tots on the side and the chosen breakfast meat (2 sausage links/patties or 2 bacon strips or 2 oz extra ham). Serve hot with hot sauce or ketchup on the side.