Denver Omelet Ham Peppers (Printable)

A savory omelet packed with ham, bell peppers, onions, and cheddar for a flavorful breakfast.

# What You Need:

→ Eggs and Dairy

01 - 4 large eggs
02 - 2 tablespoons whole milk
03 - Salt, to taste
04 - Black pepper, to taste
05 - 1 tablespoon unsalted butter
06 - 1/2 cup shredded sharp cheddar cheese

→ Filling

07 - 1/2 cup diced cooked ham
08 - 1/3 cup diced green bell pepper
09 - 1/3 cup diced red bell pepper
10 - 1/3 cup diced yellow onion

# Directions:

01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until smooth and homogeneous.
02 - Heat butter in a nonstick skillet over medium heat. Add diced ham, green and red bell peppers, and onion. Sauté for 3 to 4 minutes until vegetables soften and ham is warmed through.
03 - Pour the egg mixture evenly over the cooked filling. Allow to cook undisturbed for 1 to 2 minutes until the edges start to set.
04 - Using a spatula, gently lift the edges of the omelet to let uncooked eggs flow underneath. Continue cooking for 2 to 3 minutes until mostly set with a slightly moist surface.
05 - Evenly sprinkle shredded cheddar cheese over one half of the omelet.
06 - Carefully fold the omelet in half over the cheese. Cook an additional 1 to 2 minutes until cheese melts and eggs are fully cooked.
07 - Slide the omelet onto a plate and serve immediately for best flavor and texture.

# Expert Suggestions:

01 -
  • It comes together faster than you can toast bread, making mornings feel less rushed.
  • Those colors—the red and green peppers, golden cheese, flecks of ham—make your plate look intentional, not like you just grabbed what was there.
  • It tastes restaurant-quality but costs a fraction of what you'd pay for delivery.
02 -
  • Don't let your pan get too hot or you'll have brown, tough eggs before the center is cooked—medium heat is genuinely the sweet spot here.
  • The moment you stop fussing and trust the eggs to cook is when they stop breaking apart; a watched omelet never tears, but an over-stirred one always does.
03 -
  • Use a nonstick skillet you actually trust; a scratched, damaged one will frustrate you and waste your filling.
  • If you're making this for someone else, the secret ingredient is truly timing—serve it the moment it hits the plate, while the cheese is still actively melting.
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