Denver Omelets
Let’s make the quintessential egg breakfast, the Denver Omelet! Also sometimes known as the Western Omelet, this egg dish is perfect for breakfast, lunch, and dinner. Put it in a biscuit for an all-around perfect meal.
The ham and vegetables are sautéed first and then removed from the pan while the eggs cook. Then the veggies are added back with some of the cheese with the eggs folded over on top. Then we add more cheese! What could be better?
Often served with toast or hash browns, the Denver Omelet is a beloved choice for a hearty breakfast or brunch, beloved for its simplicity and delicious taste.
If you love a side to your omelet, try making breakfast sausage in the air fryer. It’s so quick and easy when you use the air fryer. Or, if you love your air fryer, try this French toast recipe!
What You Need to Make a Denver Omelet
You don’t need anything special for this breakfast recipe. If you don’t have cooked ham consider subbing in cooked breakfast sausage or bulk sausage.
- eggs
- chopped cooked ham
- chopped sweet bell pepper
- chopped onion
- eggs
- salt and pepper
- oil or butter
Change This Up
You can change up this recipe and use any vegetables you want. You can even use leftover precooked vegetables.
Try breakfast sausage, Canadian bacon, or regular bacon in the place of the cooked ham. Just cook it before you make the omelets. And, of course, you can always use any leftover meat like this blackened chicken!
Meal Prepping This Recipe
If you want, you can meal prep with this recipe and make 4 breakfasts at once. Simply cook at the veggies and meat at once. Then beat the eggs and cook 4 separate omelets. Filling and folding as directed.
Cool them completely and then pack them up in separate containers and store in the fridge for breakfast or lunch. Warm as desired.
Alternatively, you can set 4 greased oven-safe dishes on a baking sheet and add the eggs and cooked veggies. Bake until the eggs are set the remove and top with cheese. Cool completely, and then put the lids on. You’ve got an omelet bowl for the week!
Got Leftovers?
Leftover omelets can be stored in the fridge for up to 4 days. Reheat in the microwave for best results. That keeps it from getting browned and crispy.
Denver Omelet
Ingredients
- 1/4 cup vegetable olive oil
- 6 eggs
- 2/3 c diced precooked ham
- 3/4 c diced bell pepper
- 2 TBSP chopped onion
- 1 tsp salt
- ½ tsp pepper
- 2/3 c shredded cheddar cheese use sharp or white cheddar
Instructions
- In a large, non-stick skillet about 10 inches in size, heat half of the oil over medium/low heat.
- Add half the veggies and ham, sprinkling with some of the salt and pepper. Cook for about 3 minutes or until starting to brown.
- Meanwhile, mix 3 eggs and the remaining salt and pepper in a small bowl.
- Transfer the veggies and ham to a clean plate. Do not wipe out the pan.
- Pour the mixed eggs into the pan. Rotate the pan to ensure an even layer of eggs.
- Allow the eggs to cook for a minute without touching.
- Use the edge of a spatula to loosen the edges of the eggs and rotate the pan again to allow the uncooked egg to touch the pan. Cook for an additional minute.
- The eggs should be just about set and no longer glossy, add ¼ of the shredded cheese. Cover with a lid and continue to cook for an additional minute.
- Remove the lid and set aside. Sprinkle the veggies and ham over half of the omelet.
- Use the spatula to lift the edge of the omelet to fold it over the veggies.
- Transfer the omelet to a clean plate by sliding it out of the pan. Sprinkle with another ¼ of the cheese and serve warm.
- Repeat with the other half of the ingredients to make the second omelet
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