Denver Omelet


Preparation Time: 8 minutes
Servings: 1-2

1 1/2 teaspoon of butter and oil (vegetable or peanut)
3 – 4 beaten eggs, seasoned with salt and pepper
1/4 cup diced cooked ham (diced means cut into small pieces – about 1/4 inch)
2 tablespoons diced green or red pepper
2 tablespoons sliced red onion
1-2 ounces Cheddar cheese, grated

Heat a 7 – 8 inch or 10 inch skillet (depending on how thick you want your omelet to be) over
moderate heat
While the pan is heating, beat the eggs in a mixing bowl until well blended but not frothy
When the pan is hot enough to sizzle a drop or water, add the butter and oil combination
When butter stops foaming, add ham, peppers and onions, and sauté two minutes or until very
Whip the eggs a couple of times and pour eggs into pan and let sit on heat until eggs begin to
cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat until top is thickening and very little liquid egg remains
Add cheese and cover until cheese is melted
Fold omelet and divide before sliding onto plates

(Note: When selecting green, red or yellow peppers they should be shiny, well shaped and show
no signs of shriveling or have any sift spots. To “prep” peppers, cut in half lengthwise and
remove the core, seeds and white membranes, then dice, chop or julienne depending on the

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