Loading...
Loading...
This Ultimate Western Denver Omelet is loaded with sauteed ham, bell peppers, and onions, folded into fluffy eggs with melted cheddar cheese, just like the classic diner favorite. A protein-packed, low-carb breakfast that's hearty enough for breakfast, lunch, or dinner, ready in about 20 minutes.
Prep Time
10 min
Per serving
380kcal
Calories
27g
Protein
6g
Carbs
27
Cook Time
10 min
Servings
2 people
Difficulty
easy
Fat
1g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Heat the butter in a nonstick skillet over medium heat. Add the diced ham, bell pepper, and onion, and cook for 4-5 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Transfer to a plate and wipe out the pan.
In a bowl, whisk the eggs with the milk, salt, and black pepper until fully combined.
Melt a little more butter in the same skillet over medium-low heat. Pour in the egg mixture, letting it spread evenly across the pan.
Cook undisturbed for 1-2 minutes until the edges begin to set, then use a spatula to gently lift the edges and tilt the pan, letting uncooked egg run underneath.
Once the eggs are mostly set but still slightly moist on top, scatter the ham and vegetable filling over one half, followed by the shredded cheddar cheese.
Fold the empty half of the omelet over the filling and cook for another 1-2 minutes, until the cheese melts and the eggs are fully set.
Slide the omelet onto a plate and serve hot, with hot sauce on the side if desired.
Cook the Filling First: Sauteing the ham, peppers, and onion before adding them to the eggs removes excess moisture and builds flavor, preventing a soggy, watery omelet. Use the Right Pan Size: A pan that's too small for the amount of egg leads to a thick, unevenly cooked omelet, while too large a pan can make it hard to fold - an 8 to 10-inch skillet works well for 3-4 eggs. Don't Overfill: Piling on too much filling makes folding difficult and can cause the omelet to tear - use a moderate, even layer for the best result.
They're essentially the same dish - both names refer to an omelet filled with ham, onions, bell peppers, and often cheese, with the naming simply varying by region.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This Classic Pakistani Desi Masala Omelet packs beaten eggs with finely chopped onion, tomato, green chilies, and a punch of red chili powder for a spicy, home-style breakfast that's ready in minutes. A staple in Pakistani households, often paired with paratha or toast for a filling start to the day.
This Traditional Middle Eastern Shakshuka simmers eggs in a fragrant, spiced tomato and bell pepper sauce until the whites are just set and the yolks stay glossy and soft. A beloved communal breakfast across the Middle East and North Africa, best scooped up with warm pita straight from the pan.
This Indian Street Style Egg Bhurji scrambles eggs with a bold masala of onion, tomato, green chilies, and warming spices for a fiery, deeply savory breakfast inspired by Mumbai's bustling street food stalls. Quick to make and endlessly satisfying, it's typically served with pav (soft dinner rolls) or toast.
This Fluffy French Omelette with Fine Herbs is silky, pale yellow, and delicately soft in the center, made using the classic French technique of constant gentle stirring rather than letting the eggs set undisturbed. Finished with a mix of fresh chives, parsley, and tarragon, it's an elegant, restrained breakfast that lets simple ingredients shine.