Denver Omelet
Denver Omelet

With lots of ham, crispy-tender veggies, and a generous sprinkling of gooey cheddar cheese, the classic Denver omelet proves that homemade omelets are a lot more accessible (and even more delicious) than you thought.

In this recipe

  • Enjoy a Denver omelet any time of the day
  • Denver and Western omelettes are basically the same
  • Elements of a Perfect Denver Omelet
  • Use heat to your advantage
  • How can I cook Denver omelettes for a crowd?
  • Make Denver Omelettes Your Way!
  • What to serve with a Denver omelet

If you’re looking for a breakfast or brunch-friendly meal, you really can’t go wrong with a good old Denver omelette. If the thought of making an omelette at home fills you with dread, don’t worry – you’re far from alone!

That means I promise you: This is the easiest omelette you could ever make. You don’t need a culinary degree (or fancy cooking skills) to make any of these, although your friends and family will likely think you’ve taken cooking classes in your free time.

Enjoy a Denver omelet any time of the day

The Diner Favorite Denver Omelet is an easy, beginner-friendly egg dish that’s undeniably impressive, super customizable, and just as delicious for a quick lunch or dinner as it is for a no-frills breakfast.

Light and fluffy eggs are combined with juicy ham and crispy-tender onions and peppers. These are all sprinkled with lots of melted white cheddar and folded. Now you have an easy egg dish that pretty much everyone will love.

Denver and western omelettes are basically the same

If you’re a “western omelet” type, you’re in luck: Denver omelets and western omelets are basically the same everywhere, although many restaurants and diners offer their own variations on the classic ingredients featured here.

However, this omelette couldn’t be further from notoriously difficult French Omelet. While the French omelette is known for its creamy interior and soft, pale yellow exterior, the Denver omelet is known for its rich, butter-caramelized exterior. This means for you: As far as omelets go, Denver omelets are basically foolproof.

  • When cooking a Denver omelet, I find that a 10-inch non-stick skillet is the perfect tool for the job. Eggs reach the perfect thickness with every bite for the ideal filling-to-egg ratio.
  • I also love using butter to not only cook the omelette itself, but also to sauté the veggies — unlike veggies sautéed in oil, butter makes the fillings nutty and delicious, which adds incredible depth of flavor to the omelet itself.
  • If you want to make the best omelet you can whip up, let me give you a piece of advice: Pay attention to the size of your fillings when cutting. I prefer finely diced veggies and regular diced ham – this way the ham stays juicy on the inside while turning a perfectly golden brown color on the outside, and the veggies will be just tender enough when the fillings are done sautéing. Chopping the veggies into larger cubes results in a crunchy filling that doesn’t pair so well with the fluffy egg in my humble opinion.

Use heat to your advantage

If you can control the heat on your stovetop (which anyone can!), you’re more than capable of making a delicious Denver omelette. This omelet is cooked gradually over medium-low heat, so the eggs are barely cooked all the way through as the exterior begins to turn a golden brown hue.

If you think it’s cooking a little quicker than expected (in other words, the omelet will brown before the eggs set), just turn the heat down. Cooking an omelette is all about heat control, but rest assured that if your omelet turns out a little browner than expected, it’ll still be totally delicious. Practice creates masters!

How can I cook Denver omelettes for a crowd?

This recipe makes a large one-serving omelette, but when you want to make a few omelettes for your family or brunch guests, it couldn’t be easier. Sear up all the fillings you need in one large batch, and then cook each omelet individually.

The omelets themselves only take about five minutes to cook, so it’s still a very time-saving dish to make for a crowd — and when each guest is presented with a hot, stovetop omelette that’ll be made just for you practically forever praised.

Make Denver Omelettes Your Way!

The classic Denver omelette fillings are pretty hard to beat, but the beauty of this recipe is that it’s endlessly adaptable. You can substitute or swap out the ingredients for most meats or vegetables (or cheese!) you have on hand here:

  • Instead of ham cubes pre-cooked spanish chorizo— the kind shaped like sausage — would add a lively, flavorful bite to this omelet. If you can’t find diced or thick-sliced ​​ham, thinly sliced ​​delicatessen ham would work here too. Sauté the vegetables alone in butter, then gently toss with the deli ham to warm through.
  • The sky is the limit for vegetables to add to your Denver omelet. Chopped kale or spinach, chopped fresh jalapeño, or even chopped tomatoes would be delicious options. Instead of the red and green peppers, you can also try this recipe with drained and chopped peppers roasted peppers for just a touch of sweetness.
  • White cheddar cheese is the perfect blank slate for all your delicious fillings, but pretty much any type of cheese would work well here: try making this omelette with it pepper shaker for a subtle kick, or sprinkle in crumbled feta for a salty, spicy bite. You could even use one soft goat cheese for a little more creaminess and funk – a herbal flavor would be particularly tasty.

What to serve with a Denver omelet

While a classic Denver omelet is a delicious meal on its own, it tastes best when served with a little extra, whether it’s a crisp green salad, some breakfast potatoes (cooked just how you like them), or just a few crusty pieces of toast. Here are just a few side suggestions to get the ball rolling:

  • Kale salad with balsamic dressing
  • Mixed green salad with pecans, goat cheese and honey mustard vinaigrette
  • Sweet Potato Hash Browns
  • fried potatoes

More egg recipes to complete your morning

  • Quick and easy corned beef omelette
  • How to make an omelette
  • Crustless cheese quiche with broccoli and ham
  • Tortilla Espanola
  • How to make the best scrambled eggs

Denver omelette

preparation time
10 mins

cooking time
15 minutes

total time
25 minutes

1 serving

1 omelette for one portion

This recipe makes an omelet, but can easily be expanded to accommodate more servings. Ham and vegetables can be cooked together and then portioned for each individual omelette.


  • 1 tablespoon unsalted butter, divided

  • 1/3 cup diced ham

  • 1/4 cup finely diced yellow onion

  • 1/8 cup finely diced red bell pepper

  • 1/8 cup finely diced green peppers

  • 1/8 teaspoon kosher salt, for seasoning peppers and ham

  • 3 large eggs

  • 1/4 teaspoon kosher salt, for seasoning eggs

  • 1 teaspoon of room temperature water

  • 1/3 cup shredded white cheddar cheese

  • Freshly ground black pepper to taste

  • Hot sauce for serving (optional)


  1. Sauté filling:

    Set a 10-inch non-stick skillet over medium-high heat. When hot, add 1/2 tablespoon butter and toss to coat pan. Add the ham, onions, and peppers to the pan and season with 1/8 teaspoon Kosher salt. Saute for 3 to 4 minutes, until the vegetables are slightly softened and the ham is just beginning to brown around the edges. Transfer the filling to a clean plate and set aside.

  2. Whisk eggs:

    In a large measuring cup or bowl, whisk together the eggs, 1/4 teaspoon Kosher salt, and water until fully mixed and fluffy.

  3. Put eggs in the pan:

    Wipe the 10-inch skillet with a clean paper towel and set over medium-high heat. Add the remaining 1/2 tablespoon butter to the pan and toss to coat. When the butter begins to foam, pour in the egg mixture and reduce the heat to medium-low. Let the eggs cook undisturbed for a minute.

  4. Boil eggs:

    Using a rubber spatula, gently lift the partially set egg in all four quadrants of the pan, tilting slightly to allow the uncooked egg to make contact with the hot pan. Once a very thin layer of almost set egg is on top, about 3 to 4 minutes after the eggs are added to the pan, sprinkle the eggs with cheese and cover with a lid.

  5. Fill and fold the omelette:

    Once the cheese has melted, sprinkle the filling onto one half of the omelette. Using a rubber spatula, carefully fold the empty side over the filling and remove the pan from the heat. Let the omelette rest for 1 minute before serving.

  6. Serve omelet:

    To serve the Denver omelet, gently slide the folded omelette onto a clean plate. Finish with a few twists of freshly ground black pepper and serve immediately with your favorite breakfast sides and hot sauce, if desired.

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!