Denver Omelet
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.
Servings: 2 omelets
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.
Video
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
Calories: 478kcal | Carbohydrates: 6g | Protein: 29g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 397mg | Sodium: 968mg | Potassium: 457mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2702IU | Vitamin C: 77mg | Calcium: 185mg | Iron: 2mg
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