Western Omelet 

You may know this satisfying, colorful omelet as a Western omelet, and perhaps you’ve only enjoyed it at a diner.  That was the case for me, though once the presence of diners in my life all but evaporated, it was time to bring it all on home.

Denver Omelet

What is in a Denver Omelet?

The classic Denver omelet usually has ham, peppers and onions, often plus some kind of cheese.  Green bell pepper is the most typical color used, but any color pepper is fine.  Since you only need a little pepper you’ll probably just pick a single color, but if you are making several omelets, or need peppers for another reason, think about mixing two kinds of peppers.  Pretty pretty, right?

Denver Omelet: Peppers, onions, ham and cheese (if you like) make up the filling of this perennially popular omelet.

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How to Make a Denver Omelet

Whisk the eggs with salt and pepper in a small bowl and set aside.  

Denver Omelet

Melt half of the butter in an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat.  Add the ham and cook, stirring occasionally, for about 2 minutes until it starts to brown on the edges.  

Add the onion and bell pepper (you can either chop or small dice the bell pepper, whichever you prefer) and stir occasionally for another 3 minutes until the vegetables soften slightly.  Transfer the ham and vegetables to a small bowl.

Denver Omelet

Return the pan to the heat and add the rest of the butter.  Let it melt, and swirl the pan so that it coats the bottom evenly.  Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan.  

Denver Omelet

Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath.  

Denver Omelet

Sprinkle half of the eggs with the sauteed vegetables and the cheese, if using, and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny).  

Denver Omelet

Flip the untopped side of the eggs over the filling, and slide it onto a plate.  ​

A Denver Omelet in Denver

My favorite Denver omelet moment was the one when I ate a Denver omelet in Denver.  I was having breakfast by myself at the time, and I was so very sad that there was no one around to smile over the synergy of it all.  I refrained from engaging the waitress in this observation as I was sure she had heard it before, and also knew that the hotel restaurant had chosen to put it as one of their specialties for a tourist-friendly reason.

Denver Omelet

Other Egg Recipes:

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Denver Omelet

Peppers, onions, ham and cheese (if you like) make up the filling of this perennially popular omelet.
Yield: 1 Person
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes

Ingredients

  • 2 or 3 large eggs
  • Kosher salt and freshly ground pepper to taste
  • 1 tablespoon unsalted butter , divided
  • 3 tablespoons diced or chopped cooked ham
  • 2 tablespoons diced or chopped onion
  • 2 tablespoons diced or chopped bell pepper (any color or mix of colors)
  • 2 tablespoons shredded cheddar cheese (optional)

Directions

  • Whisk the eggs with salt and pepper in a small bowl and set aside.
  • Melt half of the butter in an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat. Add the ham and cook, stirring occasionally, for about 2 minutes until it starts to brown on the edges. Add the onion and bell pepper and stir occasionally for another 3 minutes until the vegetables soften slightly. Transfer the ham and vegetables to a small bowl.
  • Return the pan to the heat and add the rest of the butter. Let it melt, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath. Sprinkle half of the eggs with the sauteed vegetables and the cheese, if using, and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the untopped side of the eggs over the filling, and slide it onto a plate. ​

Nutrition Information

Calories: 416kcal | Carbohydrates: 4g | Protein: 25g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 403mg | Sodium: 760mg | Potassium: 337mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1578IU | Vitamin C: 25mg | Calcium: 184mg | Iron: 2mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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