Ultimate Denver Omelet Recipe

The Denver omelet has become a breakfast staple in American restaurants and diners and The Ultimate Denver Omelet Recipe will not disappoint. Filled with ham and vegetables in addition to cheese, it’s a meal in itself. For this recipe, cook the filling separately, before the eggs, is the best way to avoid undercooked vegetables.

Chop the bell pepper and onion fine to make the filling easier to eat in the The Ultimate Denver Omelet by using thick deli ham and dice it. Using a well-seasoned 10-inch cast-iron skillet, saute the ham to create some browning and begin developing flavor for the omelet filling. Then add chopped bell pepper and onion to the browned ham to gain some color of their own.

To keep The Ultimate Denver Omelet, moist, tender, and sturdy omelet, cook the omelet over medium-low heat until it is partway done and then take it off the heat and sprinkle the filling and cheese over the top. After the omelet sits covered for about 5 minutes, the cheese will melt and the eggs will be perfectly set but still tender.

Gently tilt the pan to make it easy to fold the omelet over and then slide it out of the skillet. You will need a 10-inch skillet with a tight-fitting lid for this The Ultimate Denver Omelet Recipe. It is important to lift the edges of the omelet when cooking the eggs rather than push them toward the center. This recipe can be easily doubled to make two omelets; make a double batch of filling and then use half for each omelet.

The Ultimate Denver Omelet Recipe Process

Heat 10-inch cast-iron skillet over medium heat for 5 minutes. Melt 1 tablespoon butter in skillet. Add ham and cook until lightly browned, about 3 minutes. Stir in bell pepper and onion and cook until softened and lightly browned, about 5 minutes; transfer to bowl.

Using fork, beat eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl until thoroughly combined and mixture is pure yellow; do not overbear. Melt remaining 1 tablespoon butter in now-empty skillet over medium-low heat and swirl to coat. Add egg mixture and cook, without stirring, until eggs begin to set, about 1 minute.

Using heat-resistant rubber spatula, lift edge of cooked eggs, then tilt skillet to 1 side so that uncooked eggs run underneath. Repeat process, working around edge of skillet. Using spatula, gently scrape any remaining uncooked eggs toward edge of skillet until top is just slightly wet. Entire process should take about 2 minutes.

Off heat, sprinkle Monterey Jack and ham mixture evenly over omelet. Cover and let sit until eggs no longer appear wet, about 5 minutes. Run spatula around edge of skillet to loosen omelet. Slide the The Ultimate Denver Omelet halfway out of skillet onto cutting board, then tilt skillet so top of omelet folds over itself. Cut omelet in half and serve immediately.

Run spatula around edge of skillet to loosen The Ultimate Denver Omelet. Slide omelet halfway out of skillet onto cutting board, then tilt skillet so top of omelet folds over itself.

The Ultimate Denver Omelet Recipe Ingredients

2 tablespoons unsalted butter
1 (1/4inch-thick) slice deli ham (2 ounces),
cut into .-inch pieces
1/2 red bell pepper, chopped fine
1/4 cup finely chopped onion
6 large eggs
Salt and pepper
1 1/2 ounces Monterey Jack cheese, shredded (1/3 cup}