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This delicious and healthy Denver omelet is a quick and easy breakfast, brunch, or dinner option. Egg omelet is filled with onion, bell pepper, ham, and cheese for one tasty bite.
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Omelets are one of my go to’s for breakfast, super quick and easy to make on the stovetop, and a Denver omelet is one of my favorite variations.
Filled with cooked veggies, ham and a generous helping of cheese, it’s a great way to mix up your breakfasts and brunches!
For more breakfast recipes, be sure to try my Egg Muffins and Sweet Potato and Sausage Breakfast Casserole.
Why you will love this Denver Omelet Recipe
- Quick: Ready to serve in less than 15 minutes, you can enjoy this even on a busy morning.
- Skillet: All cooked on the stovetop in a skillet so clean up is a breeze.
- High in protein: Packed with nearly 30g of protein, this omelet will give you all the energy you need to face the day.
- Low carb: This is a great low carb and keto-friendly breakfast option.
Ingredients
- Oil and butter: For cooking. I used olive oil, but coconut or vegetable oil will both work well.
- Vegetables: Onion and bell pepper.
- Ham
- Eggs: Use fresh eggs, and organic/cage-free if you can.
- Cheese: I use cheddar cheese. If you can, use freshly grated as it melts much better than pre-grated.
How to make a Denver omelet
- Heat olive oil in a small 8” skillet over medium heat. Add diced onion and bell peppers. Cook over medium heat for 2 minutes or until vegetables start browning on edges. Add ham and cook for another 1-2 minutes. Transfer vegetables & ham to a plate, cover, and keep warm.
- Heat 1 tablespoon of butter in the skillet over medium-low heat. Add half the whisked eggs to the pan. Cover the pan and cook making omelet until the eggs set, approximately 2-3 minutes. Make sure it does not burn. Add 1/4 cup cheese to one half of the omelet, turn off the burner, and allow the cheese to melt. Add half the veggies & ham mixture and using a spatula, fold the omelet in half, bringing one side over the other. Transfer to a plate.
- Repeat the procedure with the rest of the egg mixture, cheese, veggies, and ham.
Can you make it ahead of time?
It’s best to serve your Denver omelet as soon as it’s made. It will be safe to eat the next day, but the eggs can become rubbery in texture. If you want to save some time in the morning, you can cook the vegetables and ham the day before.
What do you serve it with?
You can totally enjoy this omelet by itself, or if you are serving it for brunch or want a heartier meal, serve it with some hash browns, roasted potatoes, bacon, or a simple side salad.
Recipe Variations
This Denver omelet is pretty tasty as it is, but you can easily mix up the fillings to suit your taste and use up what you have in your fridge. It’s great with other veggies like mushrooms and spinach and you can easily swap the ham for bacon or sausage. Make this recipe dairy-free by swapping the butter for more oil.
TIPS FROM NELI’S KITCHEN
Denver Omelet Tips
- Make sure that your eggs are fresh. You can check by placing them in a bowl of water – if they sink to the bottom they are fresh and good to use.
- Use 8″ skillet for 2 egg omelet, or 9 – 10″ skillet for 3 egg omelet.
- Don’t have your skillet on too high a heat or the butter can burn.
- Cook the omelet with the lid on. This will help the top of the eggs to cook so you don’t have to flip it.
More Easy Breakfast Recipes
If you enjoyed this omelet recipe, be sure to check out some of my other favorite breakfast recipe:
- Avocado Toast
- Turkey and Sweet potato Frittata
- How To Poach an Egg Perfectly
- Scrambled Eggs
- Perfect Fried Eggs
- Cranberry Smoothie Bowl
Denver Omelet
Email Me This Recipe
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
INGREDIENTS
- 1 Tablespoon olive oil
- ¼ cup onion, finely diced
- 1 bell pepper, diced (I used half green & half red bell pepper)
- 4 oz ham, diced
- 4 eggs, whisked
- 1 Tablespoon butter
- ⅓ cup shredded cheddar cheese
INSTRUCTIONS
- Heat olive oil in a small 8” skillet over medium heat. Add diced onion and bell peppers. Cook over medium heat for 2 minutes or until vegetables start browning on edges. Add ham and cook for another 1-2 minutes. Transfer vegetables & ham to a plate, cover, and keep warm.
- Heat 1 tablespoon of butter in the skillet over medium-low heat. Add half the whisked eggs to the pan. Cover the pan and cook making omelet until the eggs set, approximately 2-3 minutes. Make sure it does not burn. Add 1/4 cup cheese to one half of the omelet, turn off the burner, and allow the cheese to melt. Add half the veggies & ham mixture and using a spatula, fold the omelet in half, bringing one side over the other. Transfer to a plate.
- Repeat the procedure with the rest of the egg mixture, cheese, veggies, and ham.
TIPS & NOTES
- Make sure that your eggs are fresh. You can check by placing them in a bowl of water – if they sink to the bottom they are fresh and good to use.
- Use 8″ skillet for 2 egg omelet, or 9 – 10″ skillet for 3 egg omelet.
- Don’t have your skillet on too high a heat or the butter can burn.
- Cook the omelet with the lid on. This will help the top of the eggs to cook so you don’t have to flip it.
NUTRITION
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