Denver Omelet Ham Peppers (Print Version)

Fluffy eggs stuffed with savory ham, sweet peppers, onions, and cheddar for a satisfying morning meal.

# What You’ll Need:

→ Egg Mixture

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and black pepper, to taste

→ Filling

04 - 1/2 cup diced cooked ham
05 - 1/3 cup diced green bell pepper
06 - 1/3 cup diced red bell pepper
07 - 1/3 cup diced yellow onion
08 - 1/2 cup shredded sharp cheddar cheese
09 - 1 tablespoon unsalted butter

# Step-by-Step:

01 - Whisk together eggs, milk, salt, and black pepper in a bowl until well combined.
02 - Heat butter in a nonstick skillet over medium heat. Add ham, bell peppers, and onion. Sauté for 3-4 minutes until vegetables are tender and ham is heated through.
03 - Pour the egg mixture evenly over the ham and vegetables. Let cook undisturbed for 1-2 minutes until the edges begin to set.
04 - Gently lift the edges with a spatula, allowing uncooked egg to flow underneath. Cook for another 2-3 minutes until mostly set but still slightly moist on top.
05 - Sprinkle cheddar cheese evenly over one half of the omelet.
06 - Fold the omelet in half over the cheese. Cook for 1-2 more minutes until cheese is melted and eggs are cooked through.
07 - Slide the omelet onto a plate and serve immediately.

# Expert Tips:

01 -
  • The combination of sweet peppers and savory ham creates layers of flavor that make breakfast feel like a restaurant meal at home
  • Everything comes together in under 20 minutes but tastes like you spent much longer at the stove
  • The melted cheddar running through the center transforms every bite into something comforting and familiar
02 -
  • Keep the heat at medium or the bottom will burn before the center finishes cooking
  • Letting the eggs sit undisturbed at first creates that essential layer that holds everything together
  • Sharp cheddar melts better than mild and provides the punch this classic recipe needs
03 -
  • Room temperature eggs whisk up fluffier than cold ones straight from the refrigerator
  • Pre-shredded cheese has anti-caking agents, so shred your own for better melting
  • Have everything prepped and measured before you start cooking once the eggs hit the pan, things move fast
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