Dinner Tonight: Denver Omelet Recipe

1. 1

   Pour the oil into a large non-stick skillet. Turn the heat to medium high and add the diced ham. Cook, stirring often, until the ham is lightly browned and crisp, about two minutes.

2. 2

   Add the green pepper, onion, and mushrooms to the skillet. Stir occasionally, and cook until the vegetables are tender but still a little crisp, about two minutes. Season with salt and pepper to taste. Transfer mixture to a bowl.

3. 3

   Clean out the skillet, and then set back on the stove. Crack two eggs into a medium-sized bowl and whisk with a fork until combined. Season with a pinch of salt and pepper. Add 1/2 tablespoon of the butter to the skillet and turn the heat to medium-high. When melted, add the whisked eggs. Let the eggs cook for a few seconds. Then, using a spatula, push the cooked eggs towards the center of the pan, tilting the pan down to let the uncooked eggs drip towards the sides. When the middle is still a little runny, pile a quarter of the ham and onion mixture and a quarter of the cheese on half of the omelet. Carefully fold the omelet over. Let cook until the cheese melts, flipping halfway through. Transfer the omelet to a plate. Repeat process three times.

4. 4

   Serve with salsa, hot sauce, sour cream, or however you'd like.

* Per serving · 4 servings · Values may vary.

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