TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1 cup sliced peeled uncooked potatoes
  • 1/2 cup diced fully cooked ham
  • 1/2 cup each chopped onion, green pepper and sweet red pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 4 eggs, lightly beaten
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 each: 451 calories, 27g fat (14g saturated fat), 489mg cholesterol, 2464mg sodium, 23g carbohydrate (6g sugars, 5g fiber), 28g protein.


  1. Place potato slices in a saucepan; cover with water. Bring to a boil. Cook until tender; drain. In a skillet, saute the potato, ham, onion, peppers and mushrooms in butter for 6-8 minutes or until vegetables are tender. Sprinkle with salt. Pour eggs over top. Cook and stir until the eggs are completely set. Sprinkle with cheese. Yield: 2 servings.
Originally published as Denver Omelet Scramble in Taste of Home August/September 2001, p11

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Denver Omelet Scramble

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image