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Per serving
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- 1
Beat the eggs
Crack the eggs into a bowl and whisk them like you mean it, along with the salt, pepper, and the smoked paprika if you're using it. The more air you beat in, the fluffier she comes out. Set the bowl aside.
- 2
Cook the filling
Melt the butter in a large skillet over medium heat. Finely chop the onion and green pepper and dice the ham, then add all three to the pan. Cook 2 to 3 minutes, just until the vegetables soften up a touch. Scrape the mixture into a bowl.
- 3
Build the omelet
Working one at a time, hit the skillet with a shot of cooking spray and pour in a quarter of the eggs — they should set right at the edges. As they set, push the cooked edges toward the middle and tip the pan so the runny egg runs underneath. Nonstick 8- or 10-inch pan is your friend here.
- 4
Fill and fold
Once the eggs are set, spoon a quarter of the ham and vegetable mixture over one half and shower it with 1/4 cup of the cheddar. Fold the empty side over the top. Let it go another 30 to 60 seconds until the cheese pulls, then slide it onto a plate. Repeat for the other three.
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Denver Omelet
Created by: DinerStyleDave
Ingredients
- 8 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp smoked paprika
- 2 tbsp butter
- 1/2 cup onion
- 1/2 cup green pepper
- 1/2 cup ham
- 1 cup cheddar cheese
Instructions
- Beat the eggsCrack the eggs into a bowl and whisk them like you mean it, along with the salt, pepper, and the smoked paprika if you're using it. The more air you beat in, the fluffier she comes out. Set the bowl aside.
- Cook the fillingMelt the butter in a large skillet over medium heat. Finely chop the onion and green pepper and dice the ham, then add all three to the pan. Cook 2 to 3 minutes, just until the vegetables soften up a touch. Scrape the mixture into a bowl.
- Build the omeletWorking one at a time, hit the skillet with a shot of cooking spray and pour in a quarter of the eggs — they should set right at the edges. As they set, push the cooked edges toward the middle and tip the pan so the runny egg runs underneath. Nonstick 8- or 10-inch pan is your friend here.
- Fill and foldOnce the eggs are set, spoon a quarter of the ham and vegetable mixture over one half and shower it with 1/4 cup of the cheddar. Fold the empty side over the top. Let it go another 30 to 60 seconds until the cheese pulls, then slide it onto a plate. Repeat for the other three.