This classic Denver Omelet recipe is a favorite at my local diner and loaded with ham, peppers, and cheese!
What is a Denver Omelet?
There isn’t much difference between a Denver omelet vs a western omelette; they are basically one and the same! If you order one at a restaurant, the terms are almost interchangeable, but most restaurants offer many variations on the fillings.
The fillings in this recipe include bell peppers, ham, and onions (and of course cheese)!
Omelets are so easy to make and so versatile! You can add any and all veggies and meats you like!
This recipe uses 3 large eggs for 1 omelet. If you want a slightly smaller omelet, use 2 eggs instead (or just egg whites if you’re watching calories)!
Diced ham, onion, red, and green bell peppers are all added but the sky is the limit! Try adding mushrooms, bacon, tomatoes, or even spinach if you have some on hand!
Sharp cheddar is best as it has great flavor.
How to Make a Denver Omelet
These really are a super easy breakfast dish to make!
- Beat eggs, milk, salt & pepper with a fork. Set aside.
- Cook onion, ham, and peppers in a skillet until slightly softened.
- Add egg mixture to frying pan and let it cook for a minute. Use a spatula to lift the edges of the omelet and allow the uncooked egg to run underneath.
- Once the eggs are almost set, add cheese and cover. Cook until cheese is melted and eggs are set.
- Fold in half and serve warm.
Can an Omelette Be Reheated?
Cooked egg dishes can easily be reheated.
- For microwave, place omelet on a plate and cover with a paper towel or microwave cover. Microwave for 1-2 minutes until heated through.
- For stovetop, place the portion in a small pan and add a little water. Heat, covered, until the omelette has absorbed the steam and is fluffy again.
What to Serve with a Denver Omelet
Enjoy Eggs for Breakfast!
Did your family love these Denver Omelets? Be sure to leave a rating and a comment below!
With this easy recipe, breakfast or brunch for a crowd will be so easy to cook!
Beat eggs, milk and salt & pepper with a fork. Set aside.
Melt butter in a 6” skillet over medium heat. Add onion and cook until slightly softened about 3 minutes.
Add ham and peppers. Cook an additional 3-5 minute or until peppers are tender.
Turn heat to medium-low and add egg mixture. Allow to cook about 2 minutes.
Run the spatula along the edges of the egg mixture while lifting the pan to allow raw egg to run underneath the cooked eggs. Once the eggs are almost set, add cheese and cover. Cook until cheese is melted and eggs are set.
Once the eggs are almost set, add cheese and cover. Cook until until top is set and cheese is melted, about 5-6 minutes.
Fold in half and serve.
Calories: 664, Carbohydrates: 7g, Protein: 43g, Fat: 51g, Saturated Fat: 26g, Cholesterol: 741mg, Sodium: 1038mg, Potassium: 410mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2486IU, Vitamin C: 40mg, Calcium: 521mg, Iron: 4mg
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