Classic Denver Omelet with Ham and Peppers (Printable)

Fluffy egg omelet stuffed with diced ham, tri-color bell peppers, onions, and sharp cheddar cheese. A hearty American breakfast classic ready in 20 minutes.

# What You Need:

→ Eggs

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

# How To Make It:

01 - In a bowl, whisk together eggs, milk, salt, and black pepper 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 that perfect diner-style flavor profile
  • Everything cooks in one pan, making cleanup almost nonexistent
  • This omelet looks impressive but is actually forgiving for beginners
02 -
  • Medium heat is essential: too high and the eggs will brown before the center cooks
  • Resist the urge to overfill your omelet, or folding becomes messy
  • The eggs will continue cooking slightly after you remove them from the heat
03 -
  • Grate your own cheese instead of buying pre-shredded for better melting
  • Pat diced vegetables dry with a paper towel to prevent excess moisture in your omelet
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