Denver Omelet Ham Peppers Cheese (Print Version)

Fluffy egg omelet filled with ham, colorful peppers, onions and melted cheddar cheese

# What You'll Need:

→ Egg Base

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 - Whisk together eggs, milk, salt, and black pepper in a bowl until fully blended and uniform in color.
02 - Melt butter in a nonstick skillet over medium heat. Add diced ham, bell peppers, and onion. Sauté for 3–4 minutes until vegetables are tender-crisp and ham is heated through.
03 - Pour the egg mixture evenly over the sautéed filling. Allow to cook undisturbed for 1–2 minutes until the outer edges begin to set and pull away from the pan.
04 - Gently lift the edges with a spatula, tilting the pan to let uncooked egg flow underneath. Continue cooking for 2–3 minutes until the eggs are mostly set but still slightly glossy on top.
05 - Distribute shredded cheddar cheese evenly over one half of the omelet. Fold the opposite side over the cheese, creating a half-moon shape.
06 - Cook for 1–2 additional minutes until the cheese melts completely and eggs reach desired doneness. Slide onto a warm plate and serve immediately.

# Additional Tips::

01 -
  • The combination of sharp cheddar and sweet peppers creates this perfect balance that hits every craving spot in one bite
  • It comes together so fast you can have a restaurant quality breakfast on the table in less than 20 minutes
  • The filling stays tucked inside perfectly so every forkful has all the good stuff together
02 -
  • Resist the urge to crank up the heat because medium low is what keeps eggs tender instead of turning them rubbery
  • Let the omelet sit undisturbed for that first minute or you will break the structure before it has time to set properly
  • Pre shred your own cheese from a block because bagged shredded cheese has anti caking agents that prevent smooth melting
03 -
  • Warm your plate in the oven while you cook so the omelet stays hot from first bite to last
  • Use an 8 inch skillet for this amount of ingredients because larger pans spread the eggs too thin
  • Grate your own cheese at home because it melts better and tastes fresher than pre shredded varieties
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