Peppers, onions, ham and cheese (if you like) make up the filling of this perennially popular omelet.
Diet: Gluten Free
Keyword: how to make a denver omelet, western omelet recipe
Author: Katie Workman
2or 3 large eggs
Kosher salt and freshly ground pepperto taste
1tablespoonunsalted butter, divided
3tablespoonsdiced or chopped cooked ham
2tablespoonsdiced or chopped onion
2tablespoonsdiced or chopped bell pepper(any color or mix of colors)
2tablespoonsshredded cheddar cheese(optional)
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.