Denver Omelet with Cheddar

What is a Denver Omelet?

A Denver omelet, also called a Western omelet, is a classic American dish made with sautéed diced ham, onions, and green bell peppers folded into fluffy eggs with melted cheese.

Denver is the name that stuck over the years. Some say it came from early Western cooks and railroad workers who needed a one pan meal. Others say it started as a "Western sandwich" before becoming the omelet we know today.

Two Eggs or Three?

Pan size matters. In a 10-inch skillet, a two-egg omelet cooks evenly and holds its shape. In a 12-inch skillet, a three-egg omelet comes out full and beautiful.

If your omelets turn out wet or runny, it's usually because the pan is too small for the amount of eggs and fillings. Give the eggs room to spread and they'll cook the way they should.

This recipe is for a single, generous serving, but can easily be scaled up.

The Omelet Pan

I keep a scratch-free omelet pan in one of my kitchen drawers. My kids know not to touch it. 

A good nonstick skillet lets the eggs spread out and release cleanly. 

If you only have a stainless steel pan, warm it over medium heat for 2 minutes. You want it hot enough that a drop of water sizzles, but not scorching hot. 

If the pan is too hot, the butter will brown the second it hits the surface. Lower the heat a bit, add the butter, and let it melt gently. 

When the pan is at the right temperature, the eggs won't stick and the omelet will cook evenly.

Ingredients

This omelet came out of my leftover Honey Baked Ham. You can use deli-sliced ham or any cooked ham you have on hand.

• 2 large eggs
• 1 teaspoon water
• 2 tablespoons unsalted butter, divided
• 2 tablespoons diced onions
• 2 tablespoons diced red or green bell pepper
• ¼ cup grated cheddar cheese, grated on the large holes of a box grater 
• ¼ cup diced cooked ham
• Salt and black pepper

Ingredients Notes

• Eggs: Regular chicken eggs work best.
• Butter: Butter gives the best flavor but you can also use a little olive oil.
• Veggies: Bell peppers and onions are the classic mix, but you can use diced tomatoes or spinach instead.
• Cheese: Cheddar, pepper Jack, Monterey Jack, Swiss, gruyere, and gouda all melt well and taste great.
• Meat: Leftover ham, deli-sliced ham, or any cooked ham works here. You can also substitute with cooked bacon or chopped prosciutto.
• Seasoning: Salt and black pepper to taste.

Instructions

1. Crack the eggs into a bowl. Add a teaspoon of water, a pinch of salt, and a few grinds of black pepper. Whisk until combined.
2. Warm a skillet over medium-high heat and melt the butter. Swirl to coat the pan.
3. Add the peppers and onions. Cook until they soften, about 3 minutes.
4. Add the ham, toss, and cook for 1 more minute. Transfer everything to a small bowl.
5. Wipe out the skillet with a paper towel. Add the remaining butter and swirl to coat the pan. Pour in the eggs and tilt the pan to cover the bottom.
6. As the edges of the egg begin to set, gently push the cooked egg toward the center of the pan with a rubber spatula, tilting the pan so the uncooked egg flows underneath. Repeat this process until the top of the omelet is mostly set but still looks slightly wet and glossy.
7. Sprinkle the shredded cheese over the eggs. Add the ham and vegetable mixture evenly over the top.
8. Cook for about 1 minute, or until the cheese is melted and the filling is heated through.
9. Using a spatula, carefully fold the omelet in half. Slide the omelet onto a plate and serve immediately.

Sides For Denver Omelet

• Serve the omelet with ketchup or hot sauce.
• Add crispy hash browns or home fries for a diner-style breakfast.
• Toast, gluten-free bread, a croissant, or warm tortillas are great on the side.
• Sausage links, ham slices, or a few slices of tomato make great sides.
• A piece of fresh fruit rounds out the meal.

Storage and Reheating

Store leftovers in an airtight container in the fridge. Reheat in a skillet over low heat.

More Recipes To Try

And while the classic Denver Omelet is popular all over the USA, we have our own favorites here in the Keys.

We love fish and grits, shrimp and grits, and sautéed snapper. With all this fish around, a plate of fish is always a great choice!

Looking for more ways to use leftover ham? Check out my Leftover Ham Recipes.

• Fish Omelette
• Steak and Cheese Omelet
• Zucchini Frittata
• Diner Style Tuna Salad
• Veggie Tuna Salad
• Sweet Coleslaw Recipe
• Deli-Style Chopped Liver Spread