📝 About This Recipe
A cornerstone of American diner culture, the Denver Omelet—also known as the Western Omelet—is a robust, savory masterpiece born from the rugged spirit of the Old West. This recipe features a golden, buttery egg envelope stuffed with a colorful confetti of sautéed bell peppers, sweet onions, and salty smoked ham, all bound together by molten sharp cheddar cheese. It’s a hearty, protein-packed breakfast that perfectly balances crunch, smoke, and creaminess in every bite.
🥗 Ingredients
The Egg Base
- 3 Large eggs (preferably pasture-raised and at room temperature)
- 1 tablespoon Heavy cream (for a richer, fluffier texture)
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Freshly cracked black pepper
The Classic Filling
- 1.5 tablespoons Unsalted butter (divided into two portions)
- 1/3 cup Smoked ham (diced into 1/4-inch cubes)
- 2 tablespoons Green bell pepper (finely diced)
- 2 tablespoons Red bell pepper (finely diced for color)
- 2 tablespoons Yellow onion (finely diced)
- 1/3 cup Sharp cheddar cheese (freshly shredded)
Garnish & Finishing
- 1 teaspoon Fresh chives (finely minced)
- 1 pinch Paprika (for a touch of color)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the three eggs. Add the heavy cream, kosher salt, and black pepper. Whisk vigorously for about 60 seconds until the yolks and whites are completely combined and the mixture is slightly frothy.
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2
Place an 8-inch non-stick skillet over medium heat. Add 1/2 tablespoon of butter and swirl to coat the pan.
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3
Once the butter is foaming, add the diced ham, onions, and bell peppers. Sauté for 3-4 minutes until the onions are translucent and the ham has developed slightly golden, caramelized edges.
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4
Remove the sautéed filling from the pan and set aside on a small plate. Wipe the skillet clean with a paper towel.
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5
Return the skillet to the stove over medium-low heat and add the remaining 1 tablespoon of butter. Allow it to melt and foam, but do not let it brown.
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6
Pour the egg mixture into the center of the pan. Let it sit undisturbed for about 20 seconds until the edges begin to set.
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7
Using a heat-resistant silicone spatula, gently push the cooked edges toward the center while tilting the pan to allow the raw egg to flow into the empty spaces.
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8
Continue this 'agitation' process for about 1-2 minutes until the eggs are mostly set but the top still looks slightly moist or 'wet'.
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9
Evenly sprinkle the shredded cheddar cheese over the entire surface of the eggs. Let it sit for 30 seconds to begin melting.
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10
Distribute the sautéed ham and vegetable mixture over one half of the omelet.
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11
Slide your spatula under the 'empty' half of the omelet and carefully fold it over the filling to create a neat half-moon shape.
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12
Turn off the heat and let the omelet sit in the warm pan for 30 seconds to ensure the cheese is fully gooey and the center is hot.
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13
Gently slide the omelet onto a warmed plate. Garnish with fresh chives and a light dusting of paprika.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Don't overcook the eggs; they should be pale gold with no brown spots to maintain a tender, creamy texture. Sweating the vegetables before adding them to the eggs is crucial to ensure they aren't raw and crunchy inside the finished omelet. If you prefer a 'diner-style' browned omelet, increase the heat to medium-high and use only butter, no cream. For a lighter version, swap the heavy cream for a splash of water to create steam and lift.
🍽️ Serving Suggestions
Serve alongside crispy golden hash browns or home fries for the ultimate diner experience. Pair with two slices of thick-cut sourdough toast slathered in salted butter. A side of fresh fruit, like sliced melon or berries, provides a sweet contrast to the savory ham. Enjoy with a hot cup of black coffee or a spicy Bloody Mary for a weekend brunch. Add a few dashes of your favorite hot sauce on top for an extra kick of heat.