Denver Omelet with Ham and Cheese (Printable)

Fluffy egg omelet filled with diced ham, colorful bell peppers, onions, and sharp cheddar cheese. Ready in 20 minutes.

# What You'll Need:

→ Egg Mixture

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and black pepper to taste

→ Filling

04 - 1/2 cup diced cooked ham
05 - 1/3 cup diced green bell pepper
06 - 1/3 cup diced red bell pepper
07 - 1/3 cup diced yellow onion
08 - 1/2 cup shredded sharp cheddar cheese
09 - 1 tablespoon unsalted butter

# Step-by-Step Guide:

01 - Whisk together eggs, milk, salt, and black pepper in a bowl until thoroughly combined and uniform in color.
02 - Melt butter in a nonstick skillet over medium heat. Add diced ham, bell peppers, and onion. Sauté for 3 to 4 minutes until vegetables are tender-crisp and ham is heated through.
03 - Pour egg mixture evenly over the ham and vegetables. Allow to cook undisturbed for 1 to 2 minutes until edges begin to set and pull away from the pan.
04 - Gently lift edges with a spatula, tilting pan to let uncooked egg flow underneath. Continue cooking for 2 to 3 minutes until eggs are mostly set but still slightly moist on top.
05 - Sprinkle shredded cheddar cheese evenly over one half of the omelet.
06 - Fold omelet in half over the cheese using a spatula. Cook for 1 to 2 additional minutes until cheese is melted and eggs are cooked through.
07 - Slide omelet onto a warm plate and serve immediately.

# Expert Suggestions:

01 -
  • Comes together in 20 minutes flat for those hectic weekday breakfasts
  • Loads of protein and vegetables in one satisfying, colorful package
02 -
  • Resist the urge to crank up the heat, as medium low cooking keeps eggs tender and prevents rubbery texture
  • Let the omelet sit for 1 minute after cooking so the cheese has time to set up slightly before you cut into it
03 -
  • Use an 8 inch skillet for the best ratio of egg to filling, and avoid overcrowding the pan
  • Grate your own cheese instead of buying pre shredded for better melting and fresher flavor
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