This classic Denver Omelet recipe is a favorite at my local diner and loaded with ham, peppers, and cheese!
Stay in your jammies, sip your coffee, and serve this tasty breakfast omelet with a side of oven-baked bacon and a helping of fresh fruit salad.
This is an easy breakfast filled with veggies and cheese!
What is a Denver Omelet?
There isn’t much difference between a Denver omelet vs a western omelette; they are basically one and the same! If you order one at a restaurant, the terms are almost interchangeable, but most restaurants offer many variations on the fillings.
The fillings in this recipe include bell peppers, ham, and onions (and of course cheese)!
Omelets are so easy to make and so versatile! You can add any and all veggies and meats you like!
Ingredients/Variations
EGGS
This recipe uses 3 large eggs for 1 omelet. If you want a slightly smaller omelet, use 2 eggs instead (or just egg whites if you’re watching calories)!
FILLINGS
Diced ham, onion, red, and green bell peppers are all added but the sky is the limit! Try adding mushrooms, bacon, tomatoes, or even spinach if you have some on hand!
CHEESE
Sharp cheddar is best as it has great flavor.
How to Make a Denver Omelet
These really are a super easy breakfast dish to make!
- Beat eggs, milk, salt & pepper with a fork. Set aside.
- Cook onion, ham, and peppers in a skillet until slightly softened.
- Add egg mixture to frying pan and let it cook for a minute. Use a spatula to lift the edges of the omelet and allow the uncooked egg to run underneath.
- Once the eggs are almost set, add cheese and cover. Cook until cheese is melted and eggs are set.
- Fold in half and serve warm.
Can an Omelette Be Reheated?
Cooked egg dishes can easily be reheated.
- For microwave, place omelet on a plate and cover with a paper towel or microwave cover. Microwave for 1-2 minutes until heated through.
- For stovetop, place the portion in a small pan and add a little water. Heat, covered, until the omelette has absorbed the steam and is fluffy again.
What to Serve with a Denver Omelet
Like any breakfast entrees, omelets go great with toast or muffins and butter or jam and jelly. Seasonal fruit and a glass of juice, a cup of coffee, and let the weekend begin!
Enjoy Eggs for Breakfast!
- Microwaved Poached Eggs – ready in just minutes
- Make-Ahead Egg Muffins – perfect for the freezer
- Denver Egg Casserole – simple & quick casserole
- Hard-Boiled Eggs – perfect every time
- Veggie Egg Muffins – great for busy mornings
Did your family love these Denver Omelets? Be sure to leave a rating and a comment below!
Denver Omelet
Ingredients
- 3 large eggs
- 1 tablespoon milk
- salt and black pepper to taste
- 1 tablespoon butter
- 2 tablespoons finely diced white onion
- 1 ounce ham diced
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- ½ cup shredded cheddar cheese
Instructions
- Beat eggs, milk and salt & pepper with a fork. Set aside.
- Melt butter in a 6” skillet over medium heat. Add onion and cook until slightly softened about 3 minutes.
- Add ham and peppers. Cook an additional 3-5 minute or until peppers are tender.
- Turn heat to medium-low and add egg mixture. Allow to cook about 2 minutes.
- Run the spatula along the edges of the egg mixture while lifting the pan to allow raw egg to run underneath the cooked eggs.
- Once the eggs are almost set, add cheese and cover. Cook until top is set and cheese is melted, about 5-6 minutes.
- Fold in half and serve.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is such a good omelet and the method is outlined perfectly. Only thing the outside of my omelet is too brown so watch how high you set your temperature. Still was amazing! Thank you!!
So glad you loved it!
For the sake of novice cooks, I don’t find where the recipe adds the veggies to the omelet. Since I’ve been cooking for around 60 years and have made many omelets, it wasn’t a problem for me, but just in case…
The veggies and ham are added in steps 2 & 3, the eggs are added in step 4.
I’m a novice when it comes to making omelettes, and these turned out great! I’ll make thee again and again! :)
Easy n nutritious, green red yellow pepps n onion, maybe mushrooms olives but i like bacon crumbles, sausage n ham too, I’ve done filet mignon slices too n reg American cheese melt over it all, 3 toasts n coffee makes 1st class breakfast imo
I am so glad you enjoyed this recipe Tina!
Easy and delish. Thanks for sharing.
So glad you enjoyed it!
Made this Omelet with left-over Easter ham. This was easy to make and so so delicious. I live adding the cheese at the end, which made it so cheesy – just the way we like it. This recipe deserves the five-star rating. It will always be my go-to recipe. Yum!!
really good! made it for breakfast and got right up!
What I have looked at seems great just didn’t have enough flour
This recipe does not use flour.
5*s from me, since this has always been my favorite. It’s the only one I ever make. My family loves it too, including the kiddoes. Thanks for posting this.