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Denver Omelet Scramble

 Denver Omelet Scramble
"For breakfast, lunch or dinner, this savory scramble is a satisfying entree anytime of the day," writes Ron Gardner from Grand Haven, Michigan.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 451 calories, 27 g fat (14 g saturated fat), 489 mg cholesterol, 2,464 mg sodium, 23 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.