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Denver Omelet
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5 from 1 vote

Denver Omelet

This Denver Omelet recipe is an American classic that never gets old! Enjoy this tasty omelet for breakfast, lunch or dinner.
Prep Time10 minutes
Cook Time10 minutes
Passive Time0 minutes
Servings: 2
Author: Francine Lizotte
Course: Breakfast & Brunch
Cuisine: American
Keyword Breakfast - Brunch, Gluten Free, Low Sodium, One Pot Meals, Pork, Quick & Easy, Vegetables

Ingredients

  • 4 large free-range eggs, beaten
  • ground Himalayan pink salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 tbsp. butter tips & tricks
  • 1/4 cup onions, diced
  • 2 tbsp. green peppers, diced
  • 2 tbsp. red peppers, diced
  • 1/4 cup smoked ham, diced see Recipe
  • cooking spray, as needed
  • 1/2 cup sharp Cheddar cheese, grated
  • 1/8 tsp. smoked paprika

Directions

  • Beat eggs very well before adding salt and pepper. Beat again and set aside.
  • In a skillet over medium-high heat, add butter and when it starts sizzling, add onions, green peppers, red peppers, and ham. Sauté until the veggies soften, about 3 to 4 minutes.
  • Transfer the mixture to a bowl and set aside.
  • Reduce heat to medium-low and lightly grease the skillet with cooking spray.
  • Add beaten eggs and swirl the pan to distribute the egg mixture and cover the bottom of the skillet. Let sit for about 45 seconds before adding cheese and smoked paprika.
  • When the edges start to set, using a spatula, gently slide it under to release it and then tilt the pan so the runny eggs get in contact with the hot skillet, cooking them as well. Continue until the top is cooked and there’s no runny eggs.
  • Add the vegetable mixture onto half of the omelet and quickly flip it over. Serve immediately.