Denver omelet on a black plate with a fork, showing the diced ham, yellow and red bell peppers, and the melted cheese on top. In the background, there is a striped kitchen towel and raw eggs
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Denver Omelette

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Super easy Denver Omelette recipe! Ham, bell peppers, cheese and eggs make up this American diner classic. Great for breakfast or brunch!

Let’s make a Denver Omelette! Soft, fluffy eggs paired with smoky ham, and crisp yellow and red bell peppers, all smothered in melty white cheddar cheese. It’s quick, it’s easy, and so good! Seriously, this Denver omelette will make your day egg-ceptional! (sorry, I had to do it!)

Denver omelet on a black plate with a fork, showing the diced ham, yellow and red bell peppers, and the melted cheese on top. In the background, there is a striped kitchen towel and raw eggs

I’ve got a soft spot for diner breakfast – At 16, I snagged a job at IHOP, and the Denver omelette (a.k.a Western omelette) is without a doubt one of my favs on the menu. It’s an absolute classic, right? Fun fact, it was actually one of the first breakfast recipes I got the hang of making just after I mastered scrambled eggs. And lemme be totally upfront with you – this Denver omelette recipe is foolproof. It hasn’t failed me yet, so I’ve got a good feeling you’re going to be all over it!

Denver omelette Overview

Cuisine Inspiration: American
Number of Ingredients: 6 (excluding salt & pepper)
Total Cook Time: 15 to 17 minutes
Primary Cooking Method: Stovetop
Dietary Info: Gluten-Free, Vegetarian
Key Flavor: Savory and buttery with a bit of sweetness from the peppers
Skill Level: Beginner

Ingredients to make Denver omelette

  • Eggs: For what is an omelette without eggs? Why not an omelette of course!
  • Pre-cooked Ham: Make sure it’s finely chopped! It adds that smoky, savory flavor that’s just chef’s kiss. No ham? Swap in cooked bacon, sausage, or even turkey.
  • Bell Peppers: I always go for a mix of yellow and red peppers for a splash of color and sweetness, but you can use any color you’ve got. Green, orange, purple – they’re all good here.
  • White Cheddar Cheese: For that ooey gooey goodness. If white cheddar isn’t your thing or you just don’t have it, you can use any other cheese that melts well.
  • Unsalted Butter: To me, Denver omelettes without butter aren’t Denver omelettes. They have to cook up in rich, buttery glory!
  • Seasonings: Kosher salt and freshly ground black pepper to enhance all the flavors.
Overhead shot of ingredients to make denver omelet on the counter before mixing

How to make Denver omelette

Step 1: Sauté the Ham and veggies

  1. Heat a large, non-stick skillet over a medium-low flame and melt the butter.
  2. Toss in the bell peppers and ham with half of the salt and pepper. Sauté until they’re slightly browned, around 3-4 minutes.
  3. Once the vegetables and ham are done, place them on a plate. Don’t wipe out the skillet.
A step by step image collage on how to make denver omelet with melting butter in a skillet, sauteing the vegetables and the ham, and resting the cooked veggies and ham on a plate

Step 2: Whisk the Eggs and cook the omelette

  1. Add eggs to a small bowl.
  2. Whisk the eggs and sprinkle them with the remaining salt and pepper.
  3. In the same skillet you used before, pour in the beaten eggs, tilting the pan to spread them out into an even circle. Let them cook for 1 minute without touching, then gently push the edges inward with a spatula, allowing the liquid egg to flow underneath. Cook for another minute until almost set.
  4. Sprinkle half of the cheese on one side of the omelette, cover with a lid to allow the cheese to melt and eggs to fully set, for about one more minute.
  5. Uncover and sprinkle the sautéed ham and veggies over the cheesy side of the omelette.
  6. Carefully fold the other half of the omelette over the filling using the spatula. Then, slide the omelette onto a plate, garnish with the remaining cheese, and serve.
A step by step image collage on how to make denver omelet with mixing the eggs, seasoning them, cooking the eggs, adding cheese and the veggies and ham, and folding the cooked omelet
  • More Veggies: Want to make this Western omelette recipe more hearty? Throw in some diced onions, spinach, or mushrooms along with the bell peppers. It’s a great way to sneak in those extra greens and boost the flavor profile.
  • Creamy Addition: If you’re in the mood for a creamier omelette, try adding a splash of milk to the eggs before you whisk them. I use whole milk, but if you’re feeling extra, you can use half-and-half.
  • Cheese, Please: I remember swapping out the white cheddar for Gruyère one time, because, well, that’s all I had in my fridge. Best. Decision. Ever. It melted so beautifully and added this rich, nutty flavor that made me wonder why I hadn’t tried it sooner. Now, I mix it up depending on my mood – Pepper Jack for some heat, American for that classic melt, and even a bit of blue cheese when I’m feelin’ fancy.
  • Spice It Up: Some haaate spicy stuff first thing in the morning, but if you do love a bit of heat in the morning, consider adding a sprinkle of red pepper flakes or a dash of hot sauce to your egg mixture.

Tips for making the best classic Denver omelette

  1. Test Your Eggs for Freshness: Before cracking those eggs into a bowl, do a quick freshness check. Fill a bowl with cold tap water and place an egg in. A fresh egg will sink and lay on its side, while a bad one will float.
  2. Chop the Veggies Evenly: Take a minute to chop your bell peppers and any other veggies you’re using into uniform pieces. Why? It ensures everything cooks evenly, giving you that perfect mix of tender-crisp veggies in every bite.
  3. Use Freshly Shredded Cheese: Whenever you can, go for freshly shredded cheddar. It melts way better than the pre-shredded stuff, which often has additives to prevent clumping.
  4. Fold your Omelette Gently: When it’s time to fold your Western omelette over the filling, do it with love and care. Use a spatula to gently fold one side over the other, avoiding any rough movements that could tear your buttery masterpiece.
  5. Shred your own cheese: Preshredded cheese that you get at the grocery store as anti-caking agent sprinkled it to keep it from clumping. This also keeps cheese from melting smoothly, so it’s best to shred your own for a smooth cheese sauce.
Overhead shot of a black plate with Denver omelet with a fork. The omelet is cut open, revealing a colorful mix of diced ham and red and yellow bell peppers inside. Next to it are whole eggs on a striped kitchen towel, with more omelets on parchment paper

How to store & reheat A Denver omelette

Your Denver omelette is best enjoyed fresh off the skillet, but you can definitely store any leftovers. Wrap it tightly in plastic wrap or aluminum foil (or place it in an airtight container), and pop it in the fridge.

To bring your omelette back to life, gently reheat it in a skillet over low heat. Cover the skillet to help the heat distribute evenly and to keep the omelette moist. You can also pop it in the microwave for a quick warm-up, covered with a microwave-safe lid or paper towel to avoid drying it out. Just a minute or so should do the trick!

How long will Denver omelette last in the fridge?

This Denver omelette will keep in the fridge for up to 2 days. The sooner you eat it, the better it tastes!

Can I freeze Western omelette?

Though I don’t like freezing omelettes in general as the texture of the eggs can change, you can do it if you’re in a pinch. Wrap it tightly to prevent freezer burn and stash it for up to a month. Thaw it in the fridge overnight before reheating.

What to serve with Denver omelette

  • Breakfast Staples: A Denver omelette and a side of cheesy hashbrown casserole, crispy bacon, or sausage links? Yes, please!
  • Fruit Salad: For a lighter side, nothing beats a refreshing fruit salad. I just mix whatever fruits I have on hand—berries, melon, apples, you name it.
  • Avocado Toast: The creamy avocado spread on crispy, toasted bread alongside the omelette makes for a balanced, healthy meal. Sprinkle some red pepper flakes on the avocado toast for an extra kick!

Frequently asked questions

Can I make a Western omelette without a non-stick skillet?

Absolutely! While a non-stick skillet makes the job easier by preventing sticking, you can use a well-seasoned cast iron skillet or a regular frying pan. Just make sure to add a little extra butter or oil to ensure your omelette doesn’t stick to the bottom.

How do I flip my omelette without breaking it?

Use a wide, flexible spatula to gently lift the edges of the omelette, ensuring it’s not stuck. Then, confidently but gently flip one side over the other. If you’re really worried you break the omelette, you can also use the lid of the pan to help guide the omelette over.

Is there a dairy-free alternative to cheese for this recipe?

Yes! You can use dairy-free cheese shreds available in most grocery stores. Nutritional yeast is another option for a cheesy flavor without actual cheese.

Closeup of Denver omelet laid out on parchment paper. In the background, there is a black plate with a portion of the omelet and whole eggs resting on a striped kitchen towel

There’s hardly anything better than comfy PJs, a steaming cup of joe, and this savory, cheesy Denver omelette on your plate. Cooking up something THIS good and easy in the comfort of your kitchen, is the best way to say “good morning” to yourself – or to someone you care about!

More Easy Breakfast Recipes:

I want to hear from you! If you try this easy Denver Omelette recipe or any other of my easy recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Denver omelet on a black plate with a fork, showing the diced ham, yellow and red bell peppers
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Denver Omelette

Super easy Denver Omelette recipe! Ham, bell peppers, cheese and eggs make up this American diner classic. Great for breakfast or brunch!
No ratings yet
Author Jackie
Servings 6 omelettes
Course Breakfast
Calories 493
Prep Time 10 minutes
0 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients
  

  • 18 large eggs
  • 2 cups pre-cooked ham chopped
  • 2 cups yellow bell pepper diced
  • 2 cups red bell pepper diced
  • 2 cups shredded white cheddar cheese
  • 4 tablespoons unsalted butter
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper

Instructions

  • Begin by prepping your veggies, then set them aside. Heat a large, non-stick skillet over a medium-low flame and melt the butter.
  • Toss in the bell peppers and ham with half of the salt and pepper. Sauté until they’re slightly browned, around 3-4 minutes.
  • While the veggies are cooking, whisk the eggs in a large bowl with the remaining salt and pepper. Once the vegetables and ham are done, place them in a plate. Don't wipe out the skillet.
  • In the same skillet, add 1/2 cup of the beaten eggs, tilting the pan to spread them out into an even circle.
  • Let the eggs cook for 1 minute without touching, then gently push the edges inward with a spatula, allowing the liquid egg to flow underneath. Cook for another minute until almost set.
  • Sprinkle ¼ cup of cheese on one side of the omelette, cover with a lid to allow the cheese to melt and eggs to fully set, for about one more minute.
  • Uncover and add about ¼ cup of the sautéed ham and veggies over the cheesy side of the omelet.
  • Carefully fold the other half of the omelette over the filling using the spatula. Slide the omelette onto a plate, garnish with the remaining cheese, and serve. Repeat the omelette making process 5 more times to feed 6.

Notes

To make just one omelette, use the ingredient ratio below. 

  • 3 eggs
  • ⅓ cup diced precooked ham
  • ¼ cup diced yellow pepper
  • ¼ cup diced red pepper
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup shredded white cheddar cheese
  • 2 Tablespoons unsalted butter

Notes –

  • Test Your Eggs for Freshness: Before cracking those eggs into a bowl, do a quick freshness check. Fill a bowl with cold tap water and place an egg in. A fresh egg will sink and lay on its side, while a bad one will float.
  • Chop the Veggies Evenly: Take a minute to chop your bell peppers and any other veggies you’re using into uniform pieces. Why? It ensures everything cooks evenly, giving you that perfect mix of tender-crisp veggies in every bite.
  • Use Freshly Shredded Cheese: Whenever you can, go for freshly shredded cheddar. It melts way better than the pre-shredded stuff, which often has additives to prevent clumping.
  • Fold your Omelette Gently: When it’s time to fold your Western omelette over the filling, do it with love and care. Use a spatula to gently fold one side over the other, avoiding any rough movements that could tear your buttery masterpiece.

Nutrition

Serving: 1 omlete, Calories: 493kcal, Carbohydrates: 8g, Protein: 34g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 576mg, Sodium: 2036mg, Potassium: 538mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2982IU, Vitamin C: 163mg, Calcium: 357mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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