📝 About This Recipe
Originally known as the 'Denver Omelette' to mask the flavor of less-than-fresh eggs during the pioneer days, this hearty classic has evolved into the gold standard of American comfort food. Our version elevates the humble diner staple with crisp-tender vegetables, smoky ham, and a sharp cheddar finish that feels just as right at 7:00 PM as it does at 7:00 AM. It is a savory, protein-packed symphony of textures that brings the warmth of a rustic mountain lodge right to your kitchen table.
🥗 Ingredients
The Egg Base
- 3 pieces Large farm-fresh eggs (at room temperature)
- 1 tablespoon Heavy cream (for extra silkiness)
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Freshly cracked black pepper
The Filling
- 1/3 cup Smoked deli ham (cut into 1/4-inch cubes)
- 1/4 cup Green bell pepper (finely diced)
- 1/4 cup Yellow onion (finely diced)
- 2 tablespoons Unsalted butter (divided into two 1-tbsp portions)
- 1/3 cup Sharp Cheddar cheese (freshly shredded)
Garnish & Finishing
- 1 tablespoon Fresh chives (finely snipped)
- 1 pinch Smoked paprika (for color)
- 1 dash Hot sauce (optional, for serving)
👨🍳 Instructions
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1
Crack the eggs into a medium mixing bowl. Add the heavy cream, salt, and pepper. Use a fork or whisk to beat vigorously for about 60 seconds until no streaks of white remain and the mixture is slightly frothy.
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2
Place an 8-inch non-stick skillet over medium heat and add the first tablespoon of unsalted butter.
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3
Once the butter is foaming, add the diced onions and green peppers. Sauté for 3-4 minutes until the onions are translucent and the peppers have softened but still retain a bit of 'snap'.
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4
Stir in the cubed ham and cook for an additional 2 minutes, allowing the ham to slightly caramelize and release its smoky aroma.
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5
Remove the ham and vegetable mixture from the skillet and set aside on a small plate. Wipe the skillet clean with a paper towel.
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6
Return the skillet to medium-low heat and add the remaining tablespoon of butter. Swirl to coat the bottom and sides of the pan thoroughly.
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7
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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8
Using a heat-resistant silicone spatula, gently push the cooked edges toward the center, tilting the pan to allow the raw egg to flow into the empty spaces.
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9
Once the eggs are mostly set but the top still looks slightly moist (about 2-3 minutes), sprinkle the shredded cheddar cheese evenly over the entire surface.
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10
Spoon the warm ham and vegetable mixture onto one half of the omelette.
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11
Carefully slide the spatula under the 'empty' half of the omelette and fold it over the filling. Press down very lightly to seal.
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12
Turn off the heat and let the omelette sit in the pan for 30 seconds to ensure the cheese is fully melted.
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13
Gently slide the omelette onto a warmed plate. Garnish with fresh chives and a dusting of smoked paprika.
💡 Chef's Tips
Always shred your own cheese; pre-shredded bags contain potato starch that prevents a smooth melt. For a lighter omelette, ensure your eggs are at room temperature so they incorporate more air when whisked. Don't overcook the vegetables—they should provide a slight textural contrast to the soft eggs. If you're serving a crowd, keep the finished omelettes in a 200°F oven on a wire rack while you finish the rest. Use a high-quality non-stick pan to ensure the omelette slides out perfectly without tearing.
🍽️ Serving Suggestions
Serve alongside crispy hash browns or home fries seasoned with garlic salt. Pair with two slices of buttered sourdough toast or a toasted English muffin. A side of thick-cut bacon or breakfast sausage links adds even more protein for a 'lumberjack' style meal. For a drink, a spicy Bloody Mary or a tall glass of chilled orange juice complements the savory flavors perfectly. Add a small side salad with a light vinaigrette to cut through the richness of the cheese and eggs.