Denver Omelet – An Easy Classic with Ham & Veggies

 

Nothing says “diner breakfast” like a fluffy Denver Omelet loaded with savory ham (or bacon), colorful bell peppers, sharp cheddar, and some gently sautéed onions. It’s simple, hearty, and satisfies that craving for something warm, cheesy, and protein rich. 

When I lived in Southern Ontario there was a local place that we always used to go to for breakfast whenever my in-laws were visiting.  A favorite choice was the omelet. You could get them made to order and filled with whatever you wanted. My late father-in-law really enjoyed these.

 

This Denver omelet is classically delicious whether you choose to enjoy this for breakfast or for supper. As a person who lives on their own, I will often enjoy eggs for supper.  They are quick to prepare and loaded with protein and nutrition.

Cooking for two or craving a solo brunch moment, this small batch recipe delivers classic flavor with minimal fuss - - just whisk, sauté, and fold!

On this day, I enjoyed my omelet with some cheeky Tater tots and hot buttered toast on the side. I was stuffed to the eyeballs before I even got halfway through, which suggests that it would make the perfect light supper for two light eaters or a hearty supper for one!

 

WHAT YOU NEED TO MAKE A DENVER OMELET

Simple everyday ingredients and quite adaptable to what you have. Vegetables and protein suggested are only suggestions but are what is most commonly used.

For the omelet:

• 2 large eggs
• 1 TBS water
• 1/8 tsp salt
• pinch black pepper
• 1 TBS butter

To fill:

• 2 TBS butter
• 1 cup (75g) sliced fresh mushrooms
• 1/2 medium red pepper, chopped
• 1/2 medium yellow pepper, chopped
• 1/2 medium green pepper, chopped
• 1/2 small onion, chopped (can use spring onion, I used a red onion as that is what I had)
• 1/2 cup (85g) diced cooked ham or cooked bacon
• salt and pepper to taste (remember cheese, ham and bacon are all salty ingredients)
• 1/2 cup (42g) grated good cheddar cheese

 

We buy our eggs at Peltons, which is up on the mountain here in the Valley. They are always fresh and delicious and are free range.  They are also excellently priced at only $5.50 a dozen. I have never had a problem with any of them.

True confessions here, I used a little tub of already chopped peppers, mushrooms, onions, etc. that I purchased at the grocery store. As a single person it makes sense for me to do this as it is much cheaper than buying all of the ingredients separately. I get them at Sobey's, and they are called vegetables for Pizza or Omelets. The pot contains just the right amount of everything.

I keep already cooked bacon in my freezer. I tend to buy it when it is on sale and then cook the whole lot, popping it into a zip lock baggie, ready to use as and when I need it. I just take out what I need and then chop or whatever as required for any recipe.

Also, if I need cooked ham for things I tend to buy the small ham steaks which I will cut into a small dice. Works perfectly.

I used Coastal Cheddar cheese, which I bought at Sobey's but it is also available by the big block at Costco. It is a rich and rugged mature cheddar from the Dorset coast of England.  It has a lovely flavor and salt crystals that are a natural development of the cheese making process. It's gorgeous.

 

HOW TO MAKE A DENVER OMELET

This is a really simple omelet to make and always comes out tasty.  Hearty and filling as well!

1. Prepare all of your vegetables and then cook. (Cut them all into uniform bite sized pieces.)
2. Melt the 2 TBS butter in a large skillet. Once it begins to foam add the mushrooms, peppers, and onions.
3. Cook, stirring frequently, over medium heat, until the vegetables have softened nicely. Add the cooked ham or bacon. Stir to heat through. Keep warm.

 

1. Whisk the eggs, water, salt and black pepper together.
2. Melt the TBS of butter in an 8 or 10-inch skillet over medium heat until it begins to foam.
3. Tip in the egg mixture, tilting the pan to cover the bottom completely. Leave to cook without disturbing for 5 to 6 minutes. After that time, you can run a spatula around the edges and tilt the pan to let any uncooked egg run underneath.
4. Sprinkle the cheddar cheese overall. Let melt.
5. Spoon the vegetable and meat mixture over half of the omelet and tip the other half over top to cover.
6. Serve immediately.

 

SOME OTHER EGG DISHES THAT YOU MIGHT ALSO ENJOY

Here are a few other egg dishes that you may also enjoy cooking and eating.  The poached eggs come in particularly handy.

OVEN POACHED EGGS - This is the best way to poach eggs when you are needing to poach them for a large number of people. You can do as many or as few as you wish. They all end up being cooked at the same time and they always come out perfect. No fuss, no muss poached eggs. 

SCOTTISH FARMHOUSE EGGS - Simple ingredients put together in the simplest of ways with enticingly delicious and elegant results.  Fresh farmhouse eggs. Fresh soft white breadcrumbs. A good cheddar cheese. Finely minced spring onions, cream/milk.  It doesn't get much simpler than this.

 

HOW TO CHOOSE AND USE EGGS

Great tasting egg dishes depend on good quality eggs. My sister and I buy our eggs at a reputable farm up on the mountain.  They are always very fresh. To ensure your eggs are always in top condition, follow the following shopping, storing and serving guidelines.

• Purchase clean and fresh eggs, either from the chiller cabinet in the shops or from a reputable egg producer.
• Refrigerate the eggs promptly as soon as you bring them home from wherever you bought them, with the large ends facing upwards.
• For best quality use within a week. You can however safely store them for up to five weeks.
• Discard any eggs with broken or cracked shells. They may have been contaminated with salmonella or e-coli.
• Serve hot egg dishes right away.
• Refrigerate chilled egg dishes right after mixing and keep them chilled until serving time.
• Chill leftovers or make-ahead dishes containing eggs promptly.

IMPORTANT NOTE - It is the opinion of experts that uncooked eggs or slightly cooked eggs in recipes such as mayonnaise, meringues or Caesar salad may be harmful to some people because of possible salmonella contamination. The same is true of over-easy eggs, sunny-side up, or soft boiled eggs. If you are elderly, ill, or otherwise at risk it is advised that you avoid those dishes.

 

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Yield: two servings

Author: Marie Rayner

Denver Omelet

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

A simple and delicious omelet filled with cheese, veggies, and bacon or ham. This makes a great mid-week supper. Enjoy with your favorite potatoes and some hot buttered toast.

Ingredients

For the omelet:

• 2 large eggs
• 1 TBS water
• 1/8 tsp salt
• pinch black pepper
• 1 TBS butter

To fill:

• 2 TBS butter
• 1 cup (75g) sliced fresh mushrooms
• 1/2 medium red pepper, chopped
• 1/2 medium yellow pepper, chopped
• 1/2 medium green pepper, chopped
• 1/2 small onion, chopped (can use spring onion, I used a red onion as that is what I had)
• 1/2 cup (85g) diced cooked ham or cooked bacon
• salt and pepper to taste (remember cheese, ham and bacon are all salty ingredients)
• 1/2 cup (42g) grated good cheddar cheese

Instructions

1. Prepare all of your vegetables and then cook. (Cut them all into uniform bite sized pieces.)
2. Melt the 2 TBS butter in a large skillet. Once it begins to foam add the mushrooms, peppers, and onions.
3. Cook, stirring frequently, over medium heat, until the vegetables have softened nicely. Add the cooked ham or bacon. Stir to heat through. Keep warm.
4. Whisk the eggs, water, salt and black pepper together.
5. Melt the TBS of butter in an 8 or 10-inch skillet over medium heat until it begins to foam.
6. Tip in the egg mixture, tilting the pan to cover the bottom completely. Leave to cook without disturbing for 5 to 6 minutes. After that time you can run a spatula around the edges, and tilt the pan to let any uncooked egg run underneath.
7. Sprinkle the cheddar cheese overall. Let melt.
8. Spoon the vegetable and meat mixture over half of the omelet and tip the other half over top to cover.
9. Serve immediately.

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