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This Denver Omelet brings flavors all together from smoky ham, sweet bell peppers, and onions, to gooey white cheddar cheese. This is normally found on a diner menu, and while there is nothing wrong with diner food, it’s also an easy breakfast dish to make at home and customizable!
While the ingredients and flavors in this omelet are simple, it’s far from being boring. The combination of smoky ham with sweet bell peppers are delicious. This omelet is a meal within itself. It can easily be made for an easy breakfast, lunch, or dinner and can be served with home fries or some fresh fruit. It’s also easily customizable! Love spicy? Add some fresh diced jalapenos. Don’t like ham? Switch it for bacon or, dare I say it, SPAM if you have it on the regular! White cheddar is the traditional choice, but use any cheese you may have on hand.
How to make Denver Omelet
This omelet is foolproof and easy. The classic omelet flip is easy to do; it’s not complicated as a French omelet or omurice (a custard omelet in Japan served over rice). A classic diner menu item that can be made in your own home is always the best type of food! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Yellow Onion, Red Bell Pepper, and Green Bell Pepper: Used for the veggies in this omelet. Feel free to switch up the veggies or add some more.
- Slices of Ham: I used black forest ham, but you can use your favorite ham.
- Egg Whites, Whole Eggs, and Milk: These are the base for the perfect omelet. The milk is used to make the eggs a bit fluffier.
- Butter
- Shredded White Cheddar Cheese: This cheese is traditional in a Denver omelet, but feel free to use any cheese you have. Shredding your own cheese is better than pre-shredded. Pre-shredded cheese is coated with an anti-caking powder that prevents it from melting to its gooiest potential.
Heat some olive oil in a skillet over medium heat. Cook the peppers and onions until the veggies start browning on the edges. Add in the ham and cook until warmed through. Remove from the heat, cover, and keep warm. Whisk together the egg whites, whole eggs, and milk in a bowl. Set aside. Melt 1 tbsp of butter in an 8-inch nonstick skillet over medium-low heat. Pour in half of the egg mixture. Cover the pan and cook until the eggs are set. Add half of the cheese, then turn off the burner and allow the cheese to melt. Add half of the veggie mixture and fold the omelet closed, bringing one side over the other. Repeat with the rest of the eggs, cheese, and veggies. Serve immediately.
Tips & FAQs
- I don’t recommend storing leftovers. It tastes better when made at that very moment.
- Switch the meat and veggies. Instead of ham, use bacon! You can also add more veggies, or switch them. If you’re adding more veggies, lower the amount used in the recipe to accommodate the added veggies.
- Don’t overcook the eggs. It’s very easy to overcook the eggs. Keep an eye on them as they cook over the low heat.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Denver Omelet
Ingredients
- 1 tbsp extra virgin olive oil
- 1/4 cup yellow or sweet onion, finely chopped
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper finely diced
- 4 oz black forest ham, or your favorite ham, chopped
- 4 whole eggs
- 4 egg whites
- 2 tbsp milk
- 2 tbsp butter
- 1/2 cup shredded white cheddar cheese
- Salt and pepper, to taste
Instructions
- Heat olive oil in a skillet over medium heat. Cook the onions and peppers for 4-5 minutes or until vegetables start browning on the edges. Add the chopped ham and cook for another 1-2 minutes. Remove from heat, cover and keep warm.
- Whisk together the whole eggs, egg whites, and milk in a medium bowl.
- Melt 1 tbsp of butter in an 8-inch nonstick skillet over medium-low heat. Pour half of the egg mixture into the pan. Cover the pan and cook until the eggs set, about 2-3 minutes. Add half of the cheese, turn off the heat, and allow the cheese to melt. Add half of the veggies and fold the omelet closed, bringing one side over the other.
- Repeat with the rest of the egg mixture, cheese, and veggies. Serve immediately.
Notes
I don’t recommend storing leftovers. It tastes better when made at that very moment.
Switch the meat and veggies. Instead of ham, use bacon! You can also add more veggies, or switch them. If you’re adding more veggies, lower the amount used in the recipe to accommodate the added veggies.
Don’t overcook the eggs. It’s very easy to overcook the eggs. Keep an eye on them as they cook over low heat.
Nutrition Facts
Calories
399.91Carbs (grams)
8.55 gCholesterol (grams)
91.19 mgFat (grams)
29.88 gFiber (grams)
1.31 gProtein (grams)
24.57 gSat. Fat (grams)
14 gSodium (milligrams)
1069.49 mgSugar (grams)
6.23 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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