Denver omelet brings ham, tender pepper, onion and cheddar into a folded diner-style breakfast. A little egg white makes the portions generous without crowding each omelet with too many whole eggs.
Tips for denver omelet
Dice filling small and cook it before adding it to the eggs. A small nonstick skillet is easier to fold in than a wide pan. Keep the second omelet warm briefly while the first finishes, or use two pans.
Swaps and serving ideas
Ham and cheddar bring plenty of salt, so taste before adding more. Monterey Jack works if that is what you have. Toast or fruit can be served separately; neither is in the estimate.
Helpful equipment: a large nonstick skillet is useful for the stovetop steps in this recipe. Check its size and manufacturer’s instructions for your kitchen.
As an Amazon Associate I earn from qualifying purchases.
Denver Omelet with Ham and Cheddar
Ingredients
- 4 large eggs
- 1/2 cup plain liquid egg whites
- 4 oz fully cooked ham small dice
- 1 medium green bell pepper small dice
- 1/4 cup onion small dice
- 2 oz sharp cheddar finely shredded
- 2 tsp unsalted butter divided
- 1/4 tsp black pepper
Instructions
- Whisk eggs, egg whites and pepper in a bowl. Divide into two equal portions. Divide cheese into two portions as well.
- Melt 1 teaspoon butter in an 8- or 9-inch nonstick skillet over medium heat. Cook pepper and onion 5–6 minutes until tender, then stir in ham for 1 minute. Transfer to a bowl and divide in half.
- Reduce heat to medium-low. Melt half the remaining butter and pour in half the egg mixture. Lift the edges gently with a spatula and tilt the skillet so uncooked egg runs underneath.
- When the surface is nearly set, add half the filling and cheese to one side. Fold the other side over. Cover and cook 1–2 minutes until no liquid egg remains and the center reaches 165°F.
- Slide onto a plate and repeat with remaining butter, eggs, filling and cheese. Serve one full omelet per person.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate. Use refrigerated omelet leftovers within 3 days. Reheat covered in short intervals to avoid tough edges.
More meal ideas
For another familiar option, try High Protein Cottage Cheese and Spinach Egg Bake. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 2 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.