The classic Denver omelete can be made at home in minutes!
This Denver omelete recipe is loaded with ham, peppers, and cheese for a hearty, complete and delicious breakfast!
What is a Denver Omelet?
- A Denver omelette (AKA Western omelet) is different from the traditional French omelet since the meats and vegetables are sautéed in butter before adding the eggs and cheese, adding more flavor to the finished dish.
- Most restaurants allow for switches and substitutions in the ingredients for Denver omelets, but this recipe has the basics down so it’s a classic just the way it is, which always leaves room for other low-carb extras!
- Just like this spinach egg oven casserole, this Denver omelet can be made as a hearty breakfast or brunch or a light, spring, or summer dinner.
Denver Omelet Ingredients
Eggs – Use fresh, large eggs, or use just egg whites if you want a pure protein omelet with fewer calories!
Fillings – Diced ham, onion, red, and green bell peppers are the colorful and flavorful components of Denver omelets. Try adding mushrooms, bacon, tomatoes, kale, or spinach if that is available!
Cheese – An omelet is all about the cheese and this Denver omelete recipe is no different! Cheddar goes best with ham and peppers, but Monterey Jack, Mozzarella, Parmesan, and even a few crumbles of feta or blue cheese will give any Denver omelet a new twist!
How to Make a Denver Omelete
- Saute vegetables in butter and then add ham.
- Add remaining butter and whisked eggs, cook on low until set.
- Top with cheese and remove from heat.
- Fold in half and serve.
Tips for the Best Omelete
- Use room-temperature eggs whisked with a little water to make them extra fluffy and can keep the other ingredients suspended.
- Keep the pan at medium heat so the Denver omelette doesn’t brown or overcook, and to keep the eggs light and tender.
Keep cooled, leftover Denver omeletes in a covered container in the refrigerator for up to 2 days and freeze for up to 3 months. Thaw omelettes the refrigerator before reheating.
To reheat in the microwave, place the omelet on a plate and cover it with a moistened paper towel and heat for 1-2 minutes. Or heat in a small pan on the stove with a little butter or water. Cover and heat until the omelet has absorbed the steam and is fluffy again.
Other Tasty Egg Recipes!
- 3 large eggs whisked
- 2 tablespoons butter divided
- 1 tablespoon white onion
- 1 tablespoon red pepper diced
- 1 tablespoon green pepper diced
- ½ ounce ham chopped
- 1 ounce cheddar cheese
- Melt 1 tablespoon butter in a 6" skillet over medium heat.
- Add vegetables and cook until tender, then add ham and cook 1 minute more.
- Add remaining butter and stir. Pour whisked eggs into the pan and reduce heat to medium low.
- Lift the edges of the egg, with a spatula or rubber scraper, to allow uncooked egg to run underneath.
- Continue to cook until eggs are set. Top with cheese, remove from heat and cover 1 minute or until melted.
- Fold in half and serve.
- Use room temperature eggs for best results.
- Whisk eggs with a bit of water. This will help them become extra fluffy and keep the other ingredients suspended.
- Use a medium or medium low heat to cook a Denver omelette to ensure it does not scorch or overcook.
- Refrigerate cooled Denver omeletes in a covered container for up to 2 days and freeze for up to 3 months.
- Thaw omelettes the refrigerator before reheating in the microwave or on the stovetop.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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