Denver Omelet with Ham and Peppers

Quick facts

Ingredients

• 6 large eggs
• 2 tbsp whole milk
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp butter
• 1/3 cup diced ham
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese

Step-by-step method

1. Whisk eggs, milk, salt and pepper until evenly blended.

2. Melt half the butter in a nonstick skillet over medium heat. Cook ham, peppers and onion 4–5 minutes until softened; transfer to a bowl.

3. Add remaining butter and pour in eggs. Stir gently with a spatula for 20–30 seconds, then let the eggs set around the edges.

4. Add vegetables, ham and cheese over one half.

5. Fold the omelet over the filling and cook 1–2 minutes more until the center is softly set.

6. Slide onto a plate and serve immediately.

Tips for the best result

• Use medium heat so the eggs stay tender.
• Dice fillings small so the omelet folds cleanly.
• Do not overcook; residual heat continues cooking the eggs.

Storage and reheating

Best fresh. Refrigerate leftovers up to 2 days and reheat gently.

Approximate nutrition per serving

Approximately 390 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.