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.
Ingredients
- eggs: 3 piece
- butter: 1 Tbsp
- smoked ham: 0.25 cup (diced)
- onion: 2 Tbsp (diced)
- green bell pepper: 2 Tbsp (diced)
- salt and freshly ground black pepper: 0 piece (to taste)
- cheddar cheese: 0.33333 cup (shredded)
- cayenne pepper: 1 pinch
Metric Conversion
Stages of cooking
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Beat eggs in a small bowl until just combined; do not overbeat.
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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.
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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.
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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.
