Denver Omelet Recipe

Equipment

• Skillet
• Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 piece cooked ham (4 ounces), finely chopped (1 cup)
• 8 large eggs
• ½ cup water
• ½ teaspoon salt
• 4 teaspoons butter or margarine

Instructions

1. 1Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped onion, green pepper, and red pepper. Cook and stir occasionally for about 10 minutes until the vegetables soften, which builds a sweeter flavor base. Stir in the chopped ham and cook until warmed through.
2. 2Whisk the eggs, water, and salt together in a medium bowl until well combined. The water creates steam as the eggs cook, making the omelet lighter and fluffier.
3. 3Melt 1 teaspoon of butter in a separate 10-inch nonstick skillet over medium-high heat. Pour 1/2 cup of the beaten egg mixture into the hot pan.
4. 4Cook the eggs for about 1 minute. Use a heat-safe rubber spatula to gently lift the edges, tilting the pan so the uncooked egg runs underneath and sets.
5. 5Spoon one-fourth of the ham and pepper filling onto one half of the cooked eggs. Fold the empty half over the filling and carefully slide the finished omelet onto a warm plate. Repeat this process with the remaining butter, eggs, and filling.

Recipe Details