Denver Omelet Ham Peppers (Print version)

Savory Denver omelet filled with ham, bell peppers, onions, and cheddar cheese for a hearty breakfast.

# What You'll Need:

→ Egg Mixture

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt, to taste
04 - Black pepper, to taste

→ Filling

05 - 1/2 cup diced cooked ham
06 - 1/3 cup diced green bell pepper
07 - 1/3 cup diced red bell pepper
08 - 1/3 cup diced yellow onion
09 - 1/2 cup shredded sharp cheddar cheese
10 - 1 tablespoon unsalted butter

# How to Make It:

01 - Whisk together eggs, milk, salt, and black pepper in a mixing bowl until fully blended.
02 - Heat butter in a nonstick skillet over medium heat. Add ham, diced bell peppers, and onion, sautéing for 3 to 4 minutes until vegetables soften and ham is warmed through.
03 - Pour the egg mixture evenly over the sautéed filling. Allow to cook undisturbed for 1 to 2 minutes until edges begin to set.
04 - Carefully lift the omelet edges with a spatula, letting uncooked egg flow beneath. Continue cooking for 2 to 3 minutes until mostly set but slightly moist on top.
05 - Evenly sprinkle shredded cheddar cheese over one half of the omelet surface.
06 - Fold the omelet in half over the cheese. Cook an additional 1 to 2 minutes until cheese melts and eggs are fully cooked.
07 - Transfer the folded omelet to a plate and serve immediately.

# Expert Tips:

01 -
  • It comes together in under twenty minutes, which means you can actually make it on a weekday morning without stress.
  • The sweet peppers and onions mellow into something almost caramelized while the ham adds a salty anchor that makes every bite satisfying.
  • It feels fancy enough for guests but tastes like home comfort food at the same time.
02 -
  • Medium heat is your friend here, because too high and your bottom will brown before the top cooks through, and too low means everything takes forever and loses that slight spring in the texture.
  • The eggs will look slightly underdone when you fold them, but they keep cooking from residual heat, so trust the process and don't overcook or you'll lose the tender quality that makes this special.
03 -
  • Prep all your ingredients before you start cooking, because once you pour those eggs, things move fast and there's no time to chop peppers.
  • If your nonstick skillet is older and eggs stick to it anyway, use a tiny bit more butter, because a great omelet is worth the extra fat.
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