Denver Omelet Recipe

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 2 servings

Yield: 1 omelet

48 ratings

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The Denver omelet is a classic diner order, especially with a side of hash browns or toast. Piled high with ham, onion, bell pepper, and cheese, it's a meal in and of itself. And while there is nothing wrong with diner food, it's also an easy breakfast dish to make at home and customize according to your own taste.

Like your breakfasts spicy? Add some diced jalapeño. Only have bacon, or dare I say it, Spam on hand? Dice it up and swap it out for the ham. And while cheddar is the traditional choice, any melty cheese will do.

This recipe makes one big omelet that will easily feed two people. But feel free to double it and make two big omelets for a crowd of four to six. Likewise, feel free to halve it for a party of one—just use a smaller pan. Serve with a salad and bread for a complete meal.

1 teaspoon canola or grapeseed oil
1/4 cup diced white onion
1/3 cup diced green bell pepper
1/3 cup diced Canadian bacon or thick-cut ham
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon unsalted butter
4 large eggs, well beaten
1/2 cup grated cheddar cheese
Salsa or hot sauce, optional, for serving

Gather the ingredients.

The Spruce Eats / Diana Chistruga
Heat the oil in a large nonstick skillet (around 12 inches) over medium-high heat. Add the onion, bell pepper, and ham. Sauté for about 2 minutes, or until lightly browned and the veggies are tender, but still a little crisp. Season with salt and pepper.

The Spruce Eats / Diana Chistruga
Remove the veggies and ham to a plate. Carefully wipe out the skillet with a dry paper towel.

The Spruce Eats / Diana Chistruga
Turn down the heat to medium-low and add the butter. Once melted, tilt the pan to coat with the butter. Add the eggs.

The Spruce Eats / Diana Chistruga
As the eggs begin to set up around the edge, carefully use a spatula to lift the edges a bit and tilt the pan slightly to let the liquid egg in the center run under the edge. Repeat around the omelet until it has set up just enough not to run to the edge when you tilt the pan. Don't let the omelet get too thin in the middle, and turn down the heat if it is cooking too fast.

The Spruce Eats / Diana Chistruga
Season with salt and pepper and top all over with cheese. Place a lid or pan over the skillet for 1 minute or just until the cheese is melted. Turn off the heat.

The Spruce Eats / Diana Chistruga
Add the cooked veggies and ham in a line in the center of the omelet. Use a spatula and carefully run it under the edge of the omelet to loosen it without tearing.

The Spruce Eats / Diana Chistruga
Fold one side of the omelet over the filling, then overlap with the opposite side, making a parcel. Carefully slide the omelet onto a plate.

The Spruce Eats / Diana Chistruga
Serve immediately with hot sauce or homemade salsa and enjoy.

The Spruce Eats / Diana Chistruga

Helpful Links

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Nutrition Facts (per serving)
402	Calories
28g	Fat
7g	Carbs
30g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	402
% Daily Value*
Total Fat 28g	36%
Saturated Fat 13g	63%
Cholesterol 440mg	147%
Sodium 857mg	37%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	3%
Total Sugars 3g
Protein 30g
Vitamin C 18mg	90%
Calcium 271mg	21%
Iron 2mg	12%
Potassium 623mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.