Denver Omelette
This Denver Omelette is everything I love about a good breakfast, eggs, ham, peppers, cheese, all in one fluffy, golden package. It’s fast, it’s filling, and it never lets me down.
Servings: 2
Calories: 370kcal
Equipment
Ingredients
- 4 large eggs
- salt and pepper to taste
- 2 tablespoons milk
- 1 tablespoon butter
- ¼ cup onion diced
- ¼ cup green bell pepper diced
- ¼ cup ham diced
- ½ cup cheddar cheese shredded
Instructions
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Place a non-stick skillet over medium heat and add the butter. Let it melt and coat the bottom of the pan.
- Add the diced onion and green bell pepper into the pan. Stir occasionally until they soften, about 3-4 minutes.
- Throw in the diced ham and cook for an additional 2 minutes. Transfer the cooked ham and veggies to a plate.
- Lower the heat to medium-low and pour the whisked egg mixture into the same skillet.
- Once the edges of the eggs start to set, sprinkle the shredded cheddar cheese evenly over the entire surface. Let it melt into the eggs like it's cuddling a warm blanket.
- Place the cooked ham, onions, and green bell peppers on one side of the omelette.
- Carefully fold the other half of the omelette over your pile of veggies and ham.
- Slide your omelette onto a plate and serve!
Notes
- Whisk like you mean it: Frothy eggs = fluffy omelette.
- Low and slow: Medium-low heat gives you that gentle cook without overbrowning.
- Customizable: Swap ham for bacon or add mushrooms, spinach, or your favorite cheese.
- Cheese tip: A lid over the skillet helps melt the cheese evenly, no sad unmelted bits.
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 5g | Protein: 24g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 427mg | Sodium: 544mg | Potassium: 294mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1083IU | Vitamin C: 16mg | Calcium: 283mg | Iron: 2mg
