Denverish Recipe

Prepare vegetables and ham

Slice bell peppers into thin 1/4-inch strips (use about 1/2 cup each of yellow and green). Remove seeds from the jalapeño and finely dice to measure about 1/4 cup (leave some seeds if you want more heat). Thinly slice or quarter mushrooms to make about 1/2 cup. Finely dice the onion to make 1/2 cup. Mince the garlic to equal about 2 teaspoons. Dice the ham into roughly 1/2-inch pieces to equal 1 cup. Shred the cheddar cheese and set aside.

If making an egg-based Denverish (omelet or scramble), crack 4 eggs into a bowl, add 2 tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper; whisk until combined and slightly frothy. Set aside.

Cook vegetables

Heat a 10-inch nonstick or stainless skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter is melted and hot but not browned (about 30–45 seconds), add the diced onion and sauté 1–2 minutes until it begins to soften.

Add the bell peppers, mushrooms, and diced jalapeño to the skillet. Spread into an even layer and sauté, stirring occasionally, for 4–5 minutes until peppers are tender-crisp and mushrooms have released their moisture.

Add garlic and ham

Add the minced garlic and diced ham to the skillet. Cook 1.5–2 minutes, stirring, until garlic is fragrant and ham is warmed and slightly browned. Taste a piece of pepper and jalapeño and adjust heat as desired (cook an extra minute for softer peppers). Remove vegetables and ham to a bowl and keep warm while you prepare eggs (if using).

Cook eggs (scramble or omelet)

Reduce heat to medium-low and add a small pat of butter to the skillet if needed. For scrambled: pour the whisked eggs into the skillet, allow to set briefly, then gently fold with a spatula until curds begin to form but eggs remain slightly soft (about 1–2 minutes). For an omelet: pour eggs and tilt pan to distribute, let set 1–2 minutes until mostly firm on top. Spoon the sautéed vegetables and ham over one half, sprinkle 3/4 cup shredded cheddar over the filling, fold the omelet in half, and cook 30–60 seconds more to melt the cheese.

If making a scramble, when eggs are about 90% set, gently fold the vegetable & ham mixture into the eggs and sprinkle the cheddar on top. Cook another 30–60 seconds until cheese melts and eggs are fully set but still moist. Remove from heat.

To serve as a sandwich, toast bread or an English muffin, pile the warm sautéed vegetables and ham onto the toast, top with shredded cheddar and broil 1–2 minutes until cheese melts. For a breakfast bowl, place the vegetable and ham mixture over roasted potatoes or rice, sprinkle cheese and finish under the broiler or in a microwave to melt.

Taste and adjust seasoning with a pinch more salt or pepper if needed. Sprinkle 1 tablespoon chopped fresh parsley over the finished Denverish for color and freshness. Serve immediately.