Denver Omelet with Ham, Cheese (Print Version)

Fluffy eggs combine with ham, bell peppers, onions, and cheddar for a savory morning dish.

# What You Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt, to taste
04 - Black pepper, to taste

→ Filling

05 - 1/2 cup diced cooked ham
06 - 1/3 cup diced green bell pepper
07 - 1/3 cup diced red bell pepper
08 - 1/3 cup diced yellow onion
09 - 1/2 cup shredded sharp cheddar cheese
10 - 1 tablespoon unsalted butter

# How To Make It:

01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until fully blended.
02 - Heat butter in a nonstick skillet over medium heat. Add diced ham, green and red bell peppers, and onion. Cook for 3 to 4 minutes until vegetables soften and ham is warmed through.
03 - Pour the egg mixture evenly over the sautéed filling. Allow to cook undisturbed for 1 to 2 minutes until the edges start to set.
04 - Carefully lift the edges with a spatula to let uncooked egg flow beneath. Continue cooking for an additional 2 to 3 minutes until mostly set but slightly moist on top.
05 - Sprinkle shredded cheddar evenly over one half of the omelet surface.
06 - Fold the omelet in half covering the cheese and cook for 1 to 2 minutes more until cheese melts and eggs are fully cooked through.
07 - Slide the finished omelet onto a plate and serve immediately for optimal taste and texture.

# Expert Advice:

01 -
  • It feels fancy enough for brunch guests but comes together in the time it takes to pour coffee.
  • The colors alone make you feel like a better cook than you actually are.
  • One skillet, ten minutes, and suddenly breakfast feels like self-care instead of a chore.
02 -
  • Medium heat is non-negotiable—high heat will give you a burnt bottom and a raw top, which is the saddest breakfast mistake.
  • Stop cooking while the top still looks a tiny bit wet; carryover heat will finish the job and keep the eggs tender instead of bouncy.
03 -
  • Room-temperature eggs whisk more smoothly and cook more evenly than cold eggs straight from the fridge.
  • A nonstick skillet is worth the investment—it changes everything about how much easier omelets become.
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