The Denver omelet is a classic diner order, especially with a side of hash browns or toast. Piled high with ham, onion, bell pepper, and cheese, it’s a meal in and of itself. And while there is nothing wrong with diner food, it’s also an easy breakfast dish to make at home and customize according to your own taste.
Like your breakfasts spicy? Add some diced jalapeño. Only have bacon, or dare I say it, Spam on hand? Dice it up and swap it out for the ham. And while cheddar is the traditional choice, any melty cheese will do.
This recipe makes one big omelet that will easily feed two people. But feel free to double it and make two big omelets for a crowd of four to six. Likewise, feel free to halve it for a party of one—just use a smaller pan. Serve with a salad and bread for a complete meal.
Ingredients
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1 teaspoon canola or grapeseed oil
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1/4 cup diced white onion
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1/3 cup diced green bell pepper
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1/3 cup diced Canadian bacon or thick-cut ham
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1 tablespoon unsalted butter
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4 large eggs, well beaten
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1/2 cup grated cheddar cheese
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Salsa or hot sauce, optional, for serving
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Diana Chistruga
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Heat the oil in a large nonstick skillet (around 12 inches) over medium-high heat. Add the onion, bell pepper, and ham. Sauté for about 2 minutes, or until lightly browned and the veggies are tender, but still a little crisp. Season with salt and pepper.
The Spruce Eats / Diana Chistruga
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Remove the veggies and ham to a plate. Carefully wipe out the skillet with a dry paper towel.
The Spruce Eats / Diana Chistruga
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Turn down the heat to medium-low and add the butter. Once melted, tilt the pan to coat with the butter. Add the eggs.
The Spruce Eats / Diana Chistruga
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As the eggs begin to set up around the edge, carefully use a spatula to lift the edges a bit and tilt the pan slightly to let the liquid egg in the center run under the edge. Repeat around the omelet until it has set up just enough not to run to the edge when you tilt the pan. Don't let the omelet get too thin in the middle, and turn down the heat if it is cooking too fast.
The Spruce Eats / Diana Chistruga
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Season with salt and pepper and top all over with cheese. Place a lid or pan over the skillet for 1 minute or just until the cheese is melted. Turn off the heat.
The Spruce Eats / Diana Chistruga
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Add the cooked veggies and ham in a line in the center of the omelet. Use a spatula and carefully run it under the edge of the omelet to loosen it without tearing.
The Spruce Eats / Diana Chistruga
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Fold one side of the omelet over the filling, then overlap with the opposite side, making a parcel. Carefully slide the omelet onto a plate.
The Spruce Eats / Diana Chistruga
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Serve immediately with hot sauce or homemade salsa and enjoy.
The Spruce Eats / Diana Chistruga
Helpful Links
- How to Make an Omelet
- The Difference Between Omelets and Frittatas
