American
Denver Omelet
Beaten eggs wrap diced ham, bell pepper, onion, and cheddar in a folded omelet. The whites are cooked until set and the yolks are just set, with no liquid egg left.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 2
- Difficulty
- Easy
Why you’ll love it
- Cooking the vegetables first keeps the eggs from watering out.
- Cooked ham only needs to warm through in the filling.
- Medium-low heat sets the eggs without browning them hard.
- A short rest in the pan finishes the center before you fold.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Beat the eggs with the water, salt, and pepper until the yolks and whites are fully blended.
- 2
Heat the olive oil in an 8-inch nonstick skillet over medium heat, about 325°F. Cook the bell pepper and onion until soft, about 4 minutes. Add the ham and cook 1 minute until hot. Move the filling to a bowl.
- 3
Lower the heat to medium-low, about 275°F. Add the butter. If it smokes, turn the heat off and let the pan cool slightly.
- 4
Pour in the eggs. Let them sit until the edges set, then pull the cooked egg toward the center so uncooked egg runs to the pan, about 2 minutes.
- 5
When the whites are set and the beaten yolks are just set with no liquid egg remaining, sprinkle the cheddar and filling over one half.
- 6
Fold the omelet, slide it onto a plate, and cut it in half to serve two. If you prefer two separate omelets, use half the eggs and filling for each.
Pro tips
- Use cooked ham. Do not put raw pork in the eggs.
- Water in the eggs makes a slightly more tender omelet than milk.
- If any liquid egg remains, cover the pan 30 seconds before folding.
Easy substitutions
- cheddar
- Swiss cheese
- green bell pepper
- red bell pepper
- cooked ham
- cooked turkey
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm in a covered skillet over low heat until hot rather than microwaving on high, which makes the eggs rubbery.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 344
- Protein
- 26 g
- Carbs
- 6 g
- Fat
- 24 g
- Fiber
- 1 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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