Denver omelet with ham and cheddar cheese
Discover the ultimate Denver omelet recipe featuring fluffy eggs, savory ham, sautéed onions, crisp red peppers, and melted cheddar cheese. Perfect for a hearty breakfast or brunch!
- 02 Sep 2025
- Cook time 5 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
The Denver omelet, a classic American breakfast dish, features a savory combination of ham, onion, red pepper, and cheddar cheese. This hearty omelet is not only delicious but also packed with protein, making it a perfect way to start your day.
Ingredients:
Instructions:
- Crack the eggs into a bowl and whisk them until they are fully combined and slightly frothy. Set aside.
- Finely chop the onion and dice the red pepper. Chop the ham into small pieces.
- Heat the butter in a medium non-stick skillet over medium heat until melted and begins to bubble.
- Add the chopped onions and diced red pepper to the skillet. Sauté for about 3-4 minutes until they are tender and fragrant.
- Add the ham pieces to the skillet and cook for an additional 2 minutes until the ham is warmed through and slightly browned.
- Spread the vegetables and ham mixture evenly across the skillet. Then, pour the whisked eggs over the mixture, tilting the skillet slightly to ensure the eggs cover the ingredients evenly.
- Cook the omelet for about 1-2 minutes, until the edges begin to set and the bottom turns golden brown. Use a spatula to gently lift the edges of the omelet and let the uncooked eggs flow underneath.
- Sprinkle the shredded cheddar cheese evenly over the omelet.
- Continue cooking for another 1-2 minutes until the cheese is melted and the eggs are completely set.
- Gently fold the omelet in half using a spatula.
- Slide the omelet onto a plate and serve immediately.
Tips:
- Make sure to finely dice the onion and red pepper for even cooking and better texture in your omelet.
- Use a non-stick skillet to prevent the omelet from sticking and to make flipping easier.
- Cook the vegetables and ham first to ensure they are perfectly tender before adding the eggs.
- Don't overfill the omelet; too many fillings can make it difficult to fold and cook evenly.
- Cook the omelet over medium to low heat to avoid browning the eggs too much while ensuring that the insides are fully cooked.
- Sprinkle the cheese evenly across the surface for a uniform melt and flavor distribution.
- Fold the omelet gently to avoid tearing, and serve immediately for the best taste and texture.
The Denver omelet is a simple yet flavorful dish that brings together a medley of tasty ingredients in a delightful way. With just a few steps and basic ingredients, you can enjoy a restaurant-quality omelet in the comfort of your own home.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 370kcal | 18% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 5g | 2% |
| Fiber 1.16g | 3% |
| Sugar 3.03g | 3% |
| Fat | |
| Fat 24g | 29% |
| Saturated 10g | 34% |
| Cholesterol 520mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 430mg | 78% |
| Vitamin B1 0.53mg | 44% |
| Vitamin B2 0.75mg | 58% |
| Vitamin B3 3.84mg | 24% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 110ug | 26% |
| Vitamin B12 1.68ug | 70% |
| Vitamin C 50mg | 55% |
| Vitamin E 2.05mg | 14% |
| Vitamin K 2.91ug | 2% |
| Minerals | |
| Calcium, Ca 160mg | 13% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 2.86mg | 26% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 500mg | 15% |
| Selenium, Se 50ug | 91% |
| Sodium, Na 1080mg | 72% |
| Zinc, Zn 3.42mg | 31% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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