🥞 Ingredients
- 6 large eggs
- 2 tablespoons whole milk
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon unsalted butter
- ½ cup diced cooked ham
- ¼ cup diced green bell pepper
- ¼ cup diced red bell pepper
- ¼ cup finely diced yellow onion
- ½ cup shredded cheddar cheese
- Chopped fresh parsley, for garnish
👩🍳 Preparation
Prepare the Egg Mixture
Whisk the eggs, milk, salt and black pepper in a medium bowl until the whites and yolks are fully combined.
⏱ About 2 minutesSauté the Filling
Melt half the butter in a nonstick skillet over medium heat. Add the onion and bell peppers and cook until slightly softened. Stir in the ham and warm through.
⏱ About 4–5 minutesRemove the Filling
Transfer the ham and vegetable mixture to a plate. Wipe the skillet clean if needed so the omelet cooks evenly.
⏱ About 1 minuteCook the Eggs
Add the remaining butter to the skillet. Pour in half of the egg mixture and tilt the pan so it spreads evenly. Cook over medium-low heat until the edges set.
⏱ About 2 minutesAdd the Filling
Place half of the ham and vegetable mixture over one side of the omelet. Sprinkle with half of the cheddar cheese.
⏱ About 1 minuteFold the Omelet
Use a spatula to fold the empty half over the filling. Continue cooking until the cheese melts and the eggs are set but still tender.
⏱ About 1–2 minutesRepeat and Serve
Transfer to a plate, repeat with the remaining ingredients, garnish with parsley and serve immediately.
⏱ Ready to serve📦 Storage
A Denver omelet is best served fresh. Refrigerate leftovers in an airtight container for up to 2 days and reheat gently in a covered skillet or microwave.
🍓 Serving Suggestions
Serve with crispy breakfast potatoes, whole-grain toast, sliced avocado, fresh fruit or a simple green salad.