Learn how to make a classic Denver omelette in just a few simple steps. This hearty breakfast dish is perfect for any occasion and will impress your friends and family. This omelette combines sweet bell peppers, onions, smoked ham, and gooey melted cheddar cheese.
It is the perfect weekend breakfast, and I love to serve them with pan-fried potatoes, applesauce muffins, or peach coffee cake.
Denver omelets are perfect for that weekend breakfast you have been longing for. Bell peppers, sweet onions, smoked ham, and cheddar cheese are simple tastes that meld perfectly.
What You’ll Need
- Olive oil: extra virgin
- Onion: sweet yellow
- Bell peppers: any color will work
- Ham: preferably sweet and smoked
- Eggs: I use both whole eggs and egg whites, but you can use all whole eggs
- Butter: salted or unsalted
- Cheddar cheese: white or sharp cheddar works best.
How to Make a Denver Omelette
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
Heat a little olive oil in a skillet over medium heat and add the onions and peppers. Cook until the vegetables begin browning on the edges, stirring several times. Add the chopped ham and cook for another couple of minutes. Remove the onions, peppers, and ham to a plate and cover to keep warm.
Next, whisk the eggs, egg whites, and water together. Heat one tablespoon of butter in an eight-inch nonstick skillet over medium-low heat. Add half of the egg mixture to the pan, swirling to coat.
Cover the pan loosely with aluminum foil and cook until the eggs are set. Sprinkle half the cheddar cheese over the omelette, turn off the burner, and cover loosely with the foil until the cheese melts. Add half the vegetables/ham mixture and fold the omelette closed, bringing one side over the other.
Repeat the procedure with the rest of the egg mixture, cheese, and veggies, creating another omelette.
Preparation Tips
- Use good quality white cheddar cheese. It does make a difference.
- Don’t overcook the eggs; cook just until set. A loose piece of aluminum foil helps them set perfectly.
- You can use any cheese or variety you like that melts well. Cheddar, provel, provolone, and Monterey Jack are just a few of my favorites with this omelet.
Storage and Reheat
Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.
To freeze, first cool completely. Then, wrap them in plastic and place them in a freezer zipper bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.
More Breakfast Recipes
Classic Denver Omelette
Ingredients
- 1 tablespoon olive oil
- 1/4 cup onion finely chopped
- 1/2 red pepper finely diced
- 1/2 green pepper finely diced
- 5 slices lean ham chopped about 4 ounces
- 4 whole eggs
- 4 egg whites
- 2 tablespoons cool water
- 2 tablespoon butter
- 1/2 cup shredded white cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and peppers. Cook them over medium heat for 4-5 minutes or until the vegetables start browning on the edges. Add ham and cook for another 1-2 minutes. Remove from the heat, cover, and keep warm.
- Whisk eggs, egg whites and water,
- Heat 1 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Add half the egg mixture to the pan. Cover the pan and cook until the eggs are set, approximately 2-3 minutes. Add 1/4 cup cheese, turn off the burner, and allow the cheese to melt. Add half the veggies and fold the omelette closed, bringing one side over the other.
- Repeat the procedure with the rest of the egg mixture, cheese, and veggies.
Notes
- Use good quality white cheddar cheese. It does make a difference.
- Don’t overcook the eggs; cook just until set. A loose piece of aluminum foil helps them set perfectly.
- You can use any cheese or variety you like that melts well. Cheddar, provel, provolone, and Monterey Jack are just a few of my favorites with this omelet.
Nutrition
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Fransic
This was so yummy! Healthy ingredients and delicious. How can you go wrong? Thank you for sharing this lovely recipe!
Neely Moldovan
Oh this looks delish! I love making omelettes! I actually do them for lunch a ton!
Brisbane
It is an amazing-tasting dish, a few things I would not have put in the dish, but I’m pleasantly surprised.
Natalie
Beautiful! I love a good omelette but I’ve never heard of a Denver omelette. This is maybe one to add to the books for when I have a day off.
Alita Pacio
Such a great omelet! One of my favorites. I make it all the time.
LisaLisa
We love a good omelette in our home sometimes I make them for breakfast and dinner! Kids love them!
Debbie
I love a great Denver omelette. It’s my go to for breakfast when eating out. This is the perfect recipe for a home version.
Krystle
I love ordering this out, thanks for showing me up to make it at home. We love it on Saturday mornings with your hashbrowns.
Beti
This is my favorite omelet!! I am definitely making this again over the weekend!!
katerina
I would love this for breakfast!! It looks and sounds incredibly delicious!
Erin
That is the perfect breakfast! It was a huge hit in my house!
Erik
Totally been craving omelets lately, so this was perfect! Love the filling.
Amanda
This is my favorite omelet ever! So many different flavors and textures.
Beth Pierce
Thanks Amanda! Glad that you like it!
Trey Louis
Your recipe was deelish! Thx for posting – I’ll be having one this morning.
FYI: “Rustling” means stealing. I think the word you were looking for is “wrangling” – a common tender foot mistake… 😉
Beth Pierce
Thanks for the heads up Trey! I will correct that.
Pearl
We had this for dinner. Very easy and delicious. Did not have enough ham so I used bacon. Yum!
Beth Pierce
Thanks Pearl! So glad that you liked it!
Betsy
This is a GREAT lo FODMAP recipe if I use green onion for the onion in this! I forgot about Denver omelets. This is a wonderful recipe and I’m so glad I found it!!