The Denver Omelette
The Denver Omelette is a change of pace from a French Omelette and is known for its firmer texture and caramelized flavor.
It’s one of the first foods I learned to cook professionally as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.
- 3 large eggs
- 1 tablespoon butter
- ¼ cup diced smoked ham
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- salt and freshly ground black pepper to taste
- ⅓ cup shredded Cheddar cheese
- 1 pinch cayenne pepper
- Beat eggs in a small bowl until just combined; do not overbeat.
- Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.
- Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed.
- Quickly run the spatula along edges of Omelette. Sprinkle Cheddar cheese and cayenne pepper over Omelette.
- Cook, shaking the pan occasionally, until top is still wet but not runny, about 5 minutes. Use a spatula to fold Omelette in half and transfer it to a plate.