Denver Omelets with Ham, Peppers & Cheddar

Photo: Valereee · CC BY-SA 4.0 · source

The diner classic: fluffy three-egg omelets folded around sautéed ham, green pepper and onion with melty sharp cheddar, with buttered sourdough toast.

Ingredients

• 12 eggs
• 6 oz sliced ham, diced
• 1 bell pepper (green if you can), diced
• 1 small onion, diced
• 1 cup shredded sharp cheddar
• 4 slices sourdough, toasted

From your pantry: 3 tbsp butter, 1 tbsp oil, salt, pepper.

Instructions

1. Heat the oil in a 10-inch nonstick skillet over medium. Cook the ham, pepper and onion until the vegetables soften and the ham browns at the edges, 5 to 6 minutes. Move to a bowl and wipe out the pan.
2. Whisk 3 eggs at a time with a pinch of salt and pepper until no streaks of white remain.
3. Melt ½ tbsp butter in the skillet over medium. Pour in the eggs and stir with a spatula for 20 seconds, then let them set, lifting the edges so raw egg runs underneath, until almost set on top, about 2 minutes.
4. Scatter a quarter of the filling and a quarter of the cheese over one half, fold the omelet over and cook 30 seconds more so the cheese melts. Slide onto a plate and keep warm in a 200°F oven.
5. Repeat to make 4 omelets. Butter the toast with what is left and serve alongside.

Tip: Keep the heat at medium, not high: the omelet should be pale yellow and tender, not browned and rubbery.

Nutrition per serving

Good for

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