COOK: Easy Denver Omelette (with Ham, Peppers, Onions, & Cheese)
- Denver Omelette Ingredients
- Kitchen Equipment Needed
- How to Make a Denver Omelette
- Storage & Serving Ideas
A Denver omelette (also called a western omelette), overflowing with diced ham, sauteed pepper, onions, and melted cheese, is a diner staple and brunch favorite. Easier to get right than the fussier French omelettes, a western omelette can have some golden browning on the egg and a simple fold… it’s easy to master!
Denver Omelette Ingredients
Eggs:
Use fresh eggs for an omelette. I usually make two egg omelettes for everyday breakfasts, but you can make three or even larger omelettes for a heartier meal. The larger the omelette, the harder it will be to cook evenly and to fold it without tearing.
I add about one tablespoon of milk, half and half, or water per egg when whisking the omelette mixture. This will help give you a light, fluffy and tender omelette. Season your omelette base mixture with a pinch of salt and freshly ground black pepper. A tablespoon of minced fresh chives are also a nice addition.
Ham:
Diced or sliced smoked ham. You can use leftover ham from a holiday meal, diced ham steak, or even sliced lunch meat in a pinch. Saute the ham briefly with the vegetables to heat it through before making your omelette.
Vegetables:
You can use green bell peppers, or a blend of green, red, and yellow peppers, along with diced onions. Use fresh peppers in season, or frozen onion and pepper blend (diced roughly, if they are sliced).
Cheese:
Cheddar is a great pairing with the ham, onions, and peppers, but you can also use jack cheese, pepper jack, or even Swiss cheese. Shred or thinly slice the cheese so that it will melt quickly in your omelette.
Kitchen Equipment Needed
Omelette pan:
I like to make omelettes in a small (5-7″) cast iron or carbon steel pan. If you prefer nonstick pans, you can use that. If you’re using a nonstick pan, use a silicone or plastic utensil instead of a fork or metal utensil to stir and flip the omelette.
How to Make a Denver Omelette
step one:
- Grate the cheese & set aside.
- Dice the ham and vegetables.
- Saute them with a teaspoon or two of butter until the vegetables are softened and the ham is heated through.
- Transfer the filling to a plate and keep warm.
step two:
- In a small bowl, use a fork or small whisk to beat the egg and milk or water with a pinch of salt and pepper.
- Melt a tablespoon of butter in the pan and heat over medium heat until bubbly and melted.
- Pour the egg mixture into the hot pan and swirl the pan to coat with egg.
step three:
- Quickly stir the eggs in the pan with the flat tines of a fork (or a silicone spatula for a non-stick pan).
- Stop stirring & turn the heat down when the eggs begin to set. Tilt the pan if the top still has a lot of unset egg.
- Cover the top of the omelette with the ham and vegetable mixture and top with cheese.
step four:
- Cover the pan with a lid or pop under the broiler until the top of the egg is set and the cheese is melted.
- Carefully fold the omelette in half with a spatula and slide it onto a plate.
- Serve immediately, while still hot. Garnish with a light sprinkle of flaky salt.
Storage & Serving Ideas
Omelettes should be made hot and fresh and right before serving. If you need to, you can reheat them in a microwave or oven, but they’re not as good or as fluffy as freshly cooked.
You can serve your Denver omelettes by themselves, or paired with toast, biscuits, or a side salad or fresh fruit.
Easy Denver Omelette (with Ham, Peppers, Onions, & Cheese)
Ingredients
- 2 large eggs
- 2 tbsp whole milk (or water)
- ¼ cup diced ham
- ¼ cup diced bell peppers
- 2 tbsp diced onion
- ¼ cup grated cheddar cheese
- ½ tsp flaky salt (or to taste)
- ¼ tsp freshly ground black pepper (or to taste)
Instructions
Denver Omelette Filling:
- Grate the cheese & set aside. Dice the ham and vegetables.
- Saute the ham and vegetables with a teaspoon or two of butter until the vegetables are softened and the ham is heated through.
- Transfer the filling to a plate and keep warm.
Cook the Omelette:
- In a small bowl, use a fork or small whisk to beat the egg and milk or water with a pinch of salt and pepper.
- Melt a tablespoon of butter in the pan and heat over medium heat until bubbly and melted.
- Pour the egg mixture into the hot pan and swirl the pan to coat with egg.
- Quickly stir the eggs in the pan with the flat tines of a fork (or a silicone spatula for a non-stick pan).
- Stop stirring & turn the heat down when the eggs begin to set. Tilt the pan if the top still has a lot of unset egg.
- Cover the top of the omelette with the ham and vegetable mixture and top with cheese.
- Cover the pan with a lid or pop under the broiler until the top of the egg is set and the cheese is melted.
- Carefully fold the omelette in half with a spatula and slide it onto a plate.
- Serve immediately, while still hot.