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.
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.
Amount Per Serving
Calories 478Calories from Fat 333
% Daily Value*
Saturated Fat 15g75%
Vitamin A 2702IU54%
Vitamin C 77mg93%
* Percent Daily Values are based on a 2000 calorie diet.
Course Breakfast, Brunch
Keyword how to make a denver omelet, omelet fillings, omelet with ham and cheese