Classic Denver Omelette - Small Town Woman

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Learn how to make a classic Denver omelette in just a few simple steps. This hearty breakfast dish is perfect for any occasion and will impress your friends and family. This omelette combines sweet bell peppers, onions, smoked ham, and gooey melted cheddar cheese.

It is the perfect weekend breakfast, and I love to serve them with pan-fried potatoes, applesauce muffins, or peach coffee cake.

Denver omelette on a plate with fried potatoes.

Denver omelets are perfect for that weekend breakfast you have been longing for. Bell peppers, sweet onions, smoked ham, and cheddar cheese are simple tastes that meld perfectly.

What You’ll Need

Olive oil: extra virgin
Onion: sweet yellow
Bell peppers: any color will work
Ham: preferably sweet and smoked
Eggs: I use both whole eggs and egg whites, but you can use all whole eggs
Butter: salted or unsalted
Cheddar cheese: white or sharp cheddar works best.

How to Make a Denver Omelette

This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.

Heat a little olive oil in a skillet over medium heat and add the onions and peppers. Cook until the vegetables begin browning on the edges, stirring several times. Add the chopped ham and cook for another couple of minutes. Remove the onions, peppers, and ham to a plate and cover to keep warm.

Next, whisk the eggs, egg whites, and water together. Heat one tablespoon of butter in an eight-inch nonstick skillet over medium-low heat. Add half of the egg mixture to the pan, swirling to coat.

Cover the pan loosely with aluminum foil and cook until the eggs are set. Sprinkle half the cheddar cheese over the omelette, turn off the burner, and cover loosely with the foil until the cheese melts. Add half the vegetables/ham mixture and fold the omelette closed, bringing one side over the other.

Repeat the procedure with the rest of the egg mixture, cheese, and veggies, creating another omelette.

A close up view of a Denver omelette with fried potatoes in the background.

Preparation Tips

Use good quality white cheddar cheese. It does make a difference.
Don’t overcook the eggs; cook just until set. A loose piece of aluminum foil helps them set perfectly.
You can use any cheese or variety you like that melts well. Cheddar, provel, provolone, and Monterey Jack are just a few of my favorites with this omelet.

Storage and Reheat

Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.

To freeze, first cool completely. Then, wrap them in plastic and place them in a freezer zipper bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.

A Denver omelette with onions, bell peppers, ham, and cheddar cheese.

More Breakfast Recipes

Breakfast muffins
Quiche Lorraine
Breakfast burritos
Zucchini bread
Steak and eggs
Egg frittata

Classic Denver Omelette

An easy omelette made with sweet bell peppers, onion, smoked ham and white cheddar cheese. 5 from 50 votes Print Pin Rate Course: BreakfastCuisine: American Prep Time: 10 minutes Cook Time: 10 minutes Servings: 2 Calories: 626kcal Author: Beth Pierce

Ingredients

1 tablespoon olive oil
1/4 cup onion finely chopped
1/2 red pepper finely diced
1/2 green pepper finely diced
5 slices lean ham chopped about 4 ounces
4 whole eggs
4 egg whites
2 tablespoons cool water
2 tablespoon butter
1/2 cup shredded white cheddar cheese
Salt and pepper to taste

Instructions

Heat olive oil in a skillet over medium heat. Add onion and peppers. Cook them over medium heat for 4-5 minutes or until the vegetables start browning on the edges. Add ham and cook for another 1-2 minutes. Remove from the heat, cover, and keep warm.
Whisk eggs, egg whites and water,
Heat 1 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Add half the egg mixture to the pan. Cover the pan and cook until the eggs are set, approximately 2-3 minutes. Add 1/4 cup cheese, turn off the burner, and allow the cheese to melt. Add half the veggies and fold the omelette closed, bringing one side over the other.
Repeat the procedure with the rest of the egg mixture, cheese, and veggies.

Notes

Use good quality white cheddar cheese. It does make a difference.
Don’t overcook the eggs; cook just until set. A loose piece of aluminum foil helps them set perfectly.
You can use any cheese or variety you like that melts well. Cheddar, provel, provolone, and Monterey Jack are just a few of my favorites with this omelet.