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Denver Omelet

Denver Omelet

Denver Omelet is a classic. It's hard to beat!


  • 1 1/2 teaspoons butter and vegetable oil
  • 3 – 4 beaten eggs, seasoned with kosher salt and pepper
  • 1/4 cup diced cooked ham (about 1/4 inch)
  • 2 tablespoons diced green or red pepper
  • 2 tablespoons sliced red or yellow onion
  • 1/4 cup sliced mushrooms (optional)
  • 2 ounces Cheddar cheese, grated


  1. Heat an 8- or 10-inch skillet over moderate heat.
  2. While the pan is heating, beat the eggs in a mixing bowl until well blended but not frothy.
  3. When the pan is hot enough to sizzle a drop or water, add the butter and oil combination.
  4. When butter stops foaming, add ham, peppers and onions, and sauté two minutes or until very hot.
  5. Whip the eggs a couple of times and pour eggs into pan and let sit on heat until eggs begin to cook around the edges.
  6. Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath.
  7. Repeat until top is thickening and very little liquid egg remains.
  8. Add cheese and cover until cheese is melted.
  9. Fold omelet and divide before sliding onto plates.


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