Denver Omelette with Ham and Peppers
A classic American diner-style omelette filled with sautéed bell peppers, onions, and ham, then finished with melted cheese. This version focuses on proper heat control for a tender curd and a clean fold—simple technique, big payoff.
The Denver omelette is one of those American classics that feels both humble and iconic, showing up everywhere from roadside diners to home kitchens. Its signature is the savory trio of ham, peppers, and onions, tucked into softly set eggs. The key is cooking the filling first and keeping the eggs gentle—curious cooks will notice how lower heat prevents toughness. Once you master the fold, you’ve got a reliable breakfast (or breakfast-for-dinner) staple.
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Servings
1
Ingredients
Filling
- •1 tablespoon unsalted butter (or neutral oil), divided
- •1/4 cup diced yellow onion
- •1/4 cup diced green bell pepper
- •1/4 cup diced red bell pepper (optional but classic for color)
- •1/3 cup diced cooked ham
- •1/4 teaspoon kosher salt, plus more to taste
- •Freshly ground black pepper, to taste
Eggs and finishing
- •3 large eggs
- •1 tablespoon milk or water (optional, for a slightly softer set)
- •1/8 teaspoon kosher salt
- •1/8 teaspoon freshly ground black pepper
- •1/3 cup shredded cheddar cheese (or American cheese), loosely packed
- •1 teaspoon chopped chives or parsley (optional)
Instructions
- 1
Prep the filling: Dice the onion and peppers into small, even pieces so they cook quickly and sit neatly inside the omelette. Dice the ham to a similar size.
- 2
Sauté the vegetables: Heat a nonstick 8- to 10-inch skillet over medium heat. Add about half the butter. When it foams, add onion and peppers with a pinch of salt and cook, stirring, until softened and lightly glossy, 3–4 minutes.
- 3
Warm the ham: Add the diced ham to the skillet and cook 30–60 seconds, just to warm through and take the raw edge off the vegetables. Transfer filling to a bowl and wipe the skillet clean if needed.
- 4
Beat the eggs properly: In a bowl, whisk eggs with milk (if using), salt, and pepper until the whites and yolks are fully blended and slightly frothy—this helps create a uniform, tender curd.
- 5
Cook the eggs gently: Return skillet to medium-low heat and add the remaining butter. When melted, pour in the eggs. Let them sit 10–15 seconds, then use a silicone spatula to gently pull the edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly glossy, about 1–2 minutes.
- 6
Add filling and cheese: Spoon the ham-and-pepper mixture over one half of the omelette. Sprinkle the cheese on top of the filling.
- 7
Fold and finish: Using the spatula, fold the empty half over the filling. Cook 30–60 seconds more, just until the cheese melts and the eggs are set but not dry. If you prefer a fully set center, cover the pan for 30 seconds.
- 8
Serve: Slide onto a plate, garnish with chives or parsley if desired, and serve immediately.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.