Denver Omelette

• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1/4 cup diced ham
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Whisk together eggs, milk, salt, and pepper in a bowl.
2. 2 Heat butter in a non-stick skillet over medium heat.
3. 3 Add ham, bell pepper, and onion to the skillet. Cook until vegetables are softened.
4. 4 Pour egg mixture over the ham and vegetables.
5. 5 As the eggs begin to set, gently lift the edges to let the uncooked egg flow underneath.
6. 6 Sprinkle cheese over one half of the omelette.
7. 7 Fold the omelette in half and cook until the cheese is melted and the eggs are fully set.
8. 8 Slide the omelette onto a plate and serve immediately.

Equipment

• Non-stick skillet
• Spatula

Variations

• Add sautéed mushrooms or spinach for extra veggies.
• Substitute ham with turkey for a lighter option.

Substitutions

• If you're out of ham, use bacon or sausage.
• Swiss cheese can replace cheddar for a different flavor.

Pairings

• Toast
• Fresh fruit salad

Nutrition

Tips

• For extra flavor, sauté the vegetables until they're just starting to caramelize.
• Use a non-stick skillet to ensure easy flipping and serving.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of fresh fruit or crispy hash browns.

FAQ