Denver Omelette

2 Servings
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Denver Omelettes are the perfect recipe to enjoy any morning with creamy eggs, onions, bell peppers, diced ham, and melty cheddar cheese.

A savory Denver Omelette is the ultimate Breakfast Recipe. Enjoy it on its own for a delicious meal, or as a shareable side dish to serve with a big breakfast like French Toast or Sheet Pan Pancakes.

Denver Omelette on plate with black grapes

DENVER OMELETTE

A Denver Omelette or a Western Omelette are pretty much the same. You can order one at pretty much any diner. The terms are used interchangeably for a delicious omelet with fillings like green pepper, onion, ham, and of course melty cheddar cheese. Serve your Western Omelet up with some Hash Browns for the American diner experience in your own dining room!

Denver Omelette fillings on cutting board

If you have family coming to town and need breakfast to serve a crowd, you can double or triple up this recipe to serve more people. While you can only cook one Denver Omelet at a time in your average-sized pan, you can prep the eggs and vegetables for more all at once. Then you just have to cook the eggs in separate batches to make American style omelets for everyone!

Denver Omelette in skillet

DELICIOUS OMELETTE TOPPINGS

There are lots of different flavors you can add to your omelet with easy condiments. If you like spicy omelettes, try adding a little hot sauce to the eggs. You could also serve them up with some Salsa, ketchup, pesto, guacamole, or hollandaise sauce. 

MORE EGG RECIPES

TIPS FOR MAKING DENVER OMELETTES

  • Egg mixture: Add the eggs and milk to a medium bowl. Whisk the ingredients together until well blended and frothy. Set the mixture to the side while you prep the omelet mix-ins. 
  • Mix-ins: Put your skillet over medium heat, and add butter to the base. Once the butter melts shift the pan to spread it over the bottom. Add the ham, onion, green pepper, salt, and pepper to the pan. Cook for 3-4 minutes until the vegetables soften. 
  • Eggs: Remove the vegetables and ham from the pan, and then add the eggs. Lower the heat to medium-low. Let the omelet cook for 2 minutes. Loosen the eggs from the pan by running the spatula underneath them. Be careful not to break the eggs apart, or they’ll end up more like scrambled eggs than an omelet. 
  • Assemble: Add the cheese, vegetables, and ham to one-half of the eggs. Use your spatula to fold that half into a half-circle. Leave it on the pan until the middle of the egg cooks. Use your spatula to carefully move the eggs to a plate without breaking it.

Denver Omelette in skillet

VARIATIONS ON DENVER OMELETTE

  • Seasonings: For some extra flavoring add chives, onion powder, cilantro, red pepper flakes, dill, rosemary, or thyme. 
  • Add-ins: For some delicious add-ins try white onion, mushrooms, diced tomatoes, spinach, baked potatoes, or avocado. 
  • Cheese: You can use different kinds of cheeses for your omelette like feta, goat cheese, provolone, Pepper Jack, mozzarella, or Swiss.
  • Meat: For different kinds of meat try sausage or bacon. You can add the bacon or sausage along with the ham or use them to replace the ham. 

MORE CLASSIC BREAKFAST RECIPES

HOW TO STORE YOUR DENVER OMELETTE

  • Serve: Don’t leave your omelette at room temperature for more than 2 hours.
  • Store: Once the eggs have cooled to room temperature put them in an airtight to store in the fridge. They’ll stay good for 3-4 days. 
  • Freeze: To store the Denver Omelette in the freezer, wrap it tightly or put it in an airtight container. It will keep well for up to 4 months.

Denver Omelette on plate with black grapes

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Denver Omelette

Denver Omelettes are the perfect recipe to enjoy any morning with creamy eggs, onions, bell peppers, diced ham, and melty cheddar cheese.
Yield 2 Servings
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 large eggs
  • 2 tablespoons whole milk
  • 1 tablespoon unsalted butter
  • 1/2 cup diced ham
  • 2 tablespoons yellow onion , diced
  • 2 tablespoons green bell pepper , diced
  • 1/4 teaspoon kosher salt
  • 1 pinch coarse ground black pepper
  • 1/2 cup cheddar cheese , shredded

Instructions

  • Whisk eggs and milk in a medium bowl until well blended.
  • Add butter to a medium skillet over medium-high heat.
  • Add ham, onion, green bell pepper, salt, and pepper and cook for 3-4 minutes until vegetables soften.
  • Remove vegetables, add in the eggs, and lower heat to medium-low.
  • Let eggs cook for 2 minutes then loosen eggs from the pan with a spatula, running in under the eggs (do not break apart eggs).
  • Add cheese and vegetables to one-half of the eggs and using the spatula fold the eggs over into a half-circle shape.
  • Cook for 2 minutes to finish cooking the middle of the eggs and carefully remove to plate with a spatula.

Nutrition

Calories: 317kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 340mg | Sodium: 952mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 897IU | Vitamin C: 8mg | Calcium: 263mg | Iron: 2mg

Denver Omelette collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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