Denver Omelet Ham Peppers (Printer-friendly)

Savory Denver omelet with ham, colorful peppers, onions, and melted cheddar cheese for a satisfying breakfast.

# What You'll 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

# Directions:

01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until smooth and well combined.
02 - Heat 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 and ham is warmed through.
03 - Pour the egg mixture evenly over the sautéed filling in the skillet. Allow to cook undisturbed for 1 to 2 minutes until the edges start to set.
04 - Use a spatula to gently lift the edges of the omelet, tilting the pan to let uncooked egg flow beneath. Continue cooking for another 2 to 3 minutes until the eggs are mostly set but still moist on top.
05 - Sprinkle shredded cheddar cheese over one half of the omelet. Fold the omelet in half over the cheese and cook for 1 to 2 minutes until the cheese melts and eggs are fully cooked.
06 - Slide the omelet onto a plate and serve immediately for best texture and flavor.

# Expert advice:

01 -
  • It comes together in 20 minutes, which means breakfast can actually happen before lunch.
  • The ham and peppers give you something savory to look forward to, not just eggs.
  • It's the kind of dish that tastes more impressive than it actually is to make.
02 -
  • Non-stick skillets are not optional here—this is the difference between a beautiful omelet and a scrambled mess stuck to the pan.
  • Medium heat is your friend; too high and your eggs will brown before they cook through, too low and everything just steams instead of sets.
03 -
  • Have everything diced and ready before you turn on the heat—this recipe moves fast and you don't want to be chopping peppers while your eggs are cooking.
  • If your omelet is still slightly wet on top when you fold it, that's actually perfect; it'll continue cooking from residual heat and end up creamy instead of dry.
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