The Denver omelet is a change of pace from a French omelet and is known for its firmer texture and caramelized flavor. It's one of the first foods I learned to cook professionally as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.
- eggs : 3 piece
- butter : 1 Tbsp
- diced smoked ham : 0.25 cup
- diced onion : 2 Tbsp
- diced green bell pepper : 2 Tbsp
- salt and freshly ground black pepper to taste : 0 piece
- shredded Cheddar cheese : 0.33333 cup
- cayenne pepper : 1 pinch
Stages of cooking
Beat eggs in a small bowl until just combined; do not overbeat.
Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.
Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along edges of omelet. Sprinkle Cheddar cheese and cayenne pepper over omelet.
Cook, shaking the pan occasionally, until top is still wet but not runny, about 5 minutes. Use a spatula to fold omelet in half and transfer it to a plate. Chef John