The Denver omelet is a change of pace from a French omelet and is known for its firmer texture and caramelized flavor. It's one of the first foods I learned to cook professionally as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.
Ingredients
- 3 large eggs
- 1 tablespoon butter
- 0.25 cups diced smoked ham
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- salt and freshly ground black pepper to taste
- 0.33 cups shredded Cheddar cheese
- 1 pinch cayenne pepper
Instructions
-
1
Gather all ingredients.
-
2
Beat eggs in a small bowl until just combined; do not overbeat.
-
3
Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.
-
4
Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed.
-
5
Quickly run the spatula along edges of omelet.
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6
Sprinkle Cheddar cheese and cayenne pepper over omelet.
-
7
Cook, shaking the pan occasionally, until top is still wet but not runny, about 5 minutes. Use a spatula to fold omelet in half and transfer it to a plate.
Nutrition Facts
Per serving
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