Denver Omelet Ham Peppers (Print version)

Savory Denver omelet filled with ham, bell peppers, onions, and melted cheddar cheese.

# What You Need:

→ Eggs and Dairy

01 - 4 large eggs
02 - 2 tablespoons whole milk
03 - Salt to taste
04 - Black pepper to taste
05 - 1 tablespoon unsalted butter
06 - 1/2 cup shredded sharp cheddar cheese

→ Filling

07 - 1/2 cup diced cooked ham
08 - 1/3 cup diced green bell pepper
09 - 1/3 cup diced red bell pepper
10 - 1/3 cup diced yellow onion

# How To Make It:

01 - Whisk 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, bell peppers, and onion; cook for 3 to 4 minutes until vegetables soften and ham is warmed through.
03 - Pour egg blend evenly over the sautéed filling in the skillet. Allow to cook undisturbed for 1 to 2 minutes until edges begin to set.
04 - Use a spatula to gently lift edges, letting uncooked egg flow underneath. Continue cooking for 2 to 3 minutes until mostly set but still slightly moist on top.
05 - Evenly sprinkle shredded cheddar cheese on one half of the omelet surface.
06 - Fold the omelet in half over the cheese. Cook for an additional 1 to 2 minutes until cheese melts and eggs are fully cooked.
07 - Slide the omelet onto a plate and serve immediately while hot.

# Expert Tips:

01 -
  • It's faster than it feels impressive—ten minutes from cold pan to plate.
  • The three-color peppers make it look restaurant-quality without any special technique.
  • You can prep everything the night before and just cook when hunger hits.
02 -
  • Medium heat is non-negotiable—high heat scrambles the bottom before the top can set, and you'll end up frustrated.
  • Don't wait until the eggs look completely set on top before folding; they keep cooking from residual heat and will be overdone if you wait too long.
03 -
  • Prep your filling ingredients the night before in a small container—the five minutes you save in the morning is five minutes you get to actually enjoy breakfast instead of rushing.
  • If your omelet tears while folding, don't panic; fold it anyway and let it set for another minute—the cheese will help hold it together, and it tastes exactly the same.
Go back