Denver Omelet

The Denver omelet, famous for being on the menu of every diner and breakfast restaurant worth its salt, is easier to whip up at home than you might think. This omelet recipe has an ideal balance of eggs, ham and cheese, with that classic crunch that comes from onions and peppers. The only thing complicated about this flavorful combination of simple ingredients is the Denver omelet’s surprisingly intricate and conflicting origin stories.

One tale claims that resourceful pioneer women masked the flavor of about-to-go-bad eggs with a generous heap of onions; another theory suggests it evolved from egg foo young, a meal often eaten by Chinese railroad workers in the 1860s. There’s even a notion that it began as a sandwich in San Francisco before losing its bread along the way. The Denver omelet didn’t always contain cheese, but let’s be honest: Cheese makes everything better.

However it came to be, the Denver omelet is a classic that has stood the test of time. Once you get your bearings around making a fluffy omelet (one alternative method is to separate the whites and yolks), it’s smooth sailing to breakfast.

Denver Omelet Ingredients

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• Eggs: These protein-packed powerhouses are essential for an omelet. It doesn’t matter what color your eggshells are; brown, white, blue… they come from different chicken breeds, but they crack the same. If you don’t want to use too many eggs, this Denver omelet recipe is easy to scale back.
• Seasonings: Salt, pepper and an optional small amount of smoked paprika—a secret addition that adds a whisper of smokiness—is all you need here.
• Butter: This is the golden key to a perfectly cooked omelet. Butter prevents the omelet from sticking to the pan and adds a rich, slightly nutty flavor.
• Onion and green pepper: A Denver omelet wouldn’t be complete without onions and peppers. Chop the onions and green peppers to the same size so they cook evenly and don’t overwhelm the eggs.
• Ham: The smoky, salty bite that brings everything together. Use deli ham, ham slices or leftover ham from a holiday meal. As long as it’s already cooked, you can use it!
• Cheddar cheese: A good cheddar gives your omelet that gooey, cheesy pull when you cut into it, adding a creamy texture to boot. While this recipe calls for cheddar, some say unwrapping a slice of American cheese is the way to go.

Directions

Step 1: Whisk the eggs

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In a small bowl, whisk together the eggs, salt, pepper and smoked paprika (if using). Set the bowl aside.

Step 2: Heat ham and veggies

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Add the butter to a skillet over medium heat. Add the diced onion, green pepper and ham, and cook for two to three minutes or until vegetables are slightly soft. Transfer the mixture to a bowl.

Editor’s Tip: A nonstick 8- or 10-inch pan is your best friend here, unless you enjoy the challenge of scraping eggs off the skillet. Much larger than that and you risk making a thin, crepe-like omelet.

Step 3: Build your omelet

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Working in batches, coat the skillet with cooking spray. Add a quarter of the egg mixture to the skillet (mixture should set immediately at the edges). As the eggs set, push the cooked edges toward the center, letting the uncooked portion flow underneath. When the eggs are set, spoon a quarter of the vegetable mixture on half of the omelet, sprinkle it with 1/4 cup cheese, and fold the other side over the filling.

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Let the omelet cook for 30 to 60 seconds or until cheese has melted. Slide the omelet onto a plate. Repeat.

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Denver Omelet Variations

• Spice it up: Swap the green bell pepper for another type of pepper, like poblano or jalapeno, or add a dash of hot sauce to your eggs. A sprinkle of pepper jack cheese turns up the heat even more.
• Try it baked: If you need to feed a crowd and don’t want to be a short-order cook, try making a baked omelet in a casserole pan with all the fixings of a Denver omelet.
• Make it very veggie: Skip the ham and load up on sauteed mushrooms, tomatoes and spinach. Use feta cheese instead of cheddar to give it a tangy kick.
• Make it barbecue-style: Use pulled pork instead of ham, swap cheddar for smoked Gouda, and drizzle the finished omelet with a little barbecue sauce.

How to Store a Denver Omelet

Egg dishes don’t age well, even if you do everything right. If you must store leftover Denver omelets, they can be safely kept in an airtight container in the fridge for up to four days.

How do you reheat a Denver omelet?

If you must reheat an omelet, a microwave is the best option. But don’t go overboard. Cover it with a damp paper towel and reheat it for 30 to 45 seconds to prevent it from drying out. You can also reheat it in a buttered pan on the stovetop for two to three minutes.

Denver Omelet Tips

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What are some key tricks to making a perfect omelet?

Making eggs looks easy, but they’re easy to mess up. Do keep a few key things in mind when making an omelet. First, whisk them like you mean it. The more air in the eggs, the fluffier the omelet, so don’t be shy about giving them a good beating. Second, you want to cook them over medium heat. If your burner is too high, you’ll have a dry, rubbery omelet on the outside and an undercooked center. Finally, as tempting as it is to load up on fillings, less is more: Too much filling and your omelet won’t fold properly. If you overdo it on your cheese and veggies, or you mess up your fold and flip, just call it a scramble; no one will know the difference.

What can you serve with a Denver omelet?

Think diner delights when pairing up a Denver omelet. Crispy hash browns are a must—because eggs and potatoes are soulmates, and who are we to break them up? And buttery biscuits are a breakfast requirement. Fresh fruit skewers add a touch of sweetness and visual appeal. And, of course, no breakfast is complete without a great drink—a bold Bloody Mary or a glass of fresh orange juice makes the whole meal feel just right.