Denver Omelete
A Little Personal History:
I love Brunch!! Eggs served the way you like … Eggs Benedict, Omelete, Scrambled, Fried …. Crepes, Blintzes, Pancakes, Muffins, Rolls; Bacon, Sausage and all the other awesome Sides, Fruits and Desserts served “smorgasborg” style
And if I want an omelette? My favorite is where I live … The Denver Omelet.
And here’s some trivia, the Denver Omelet didn’t start as an omelet. It started as the Denver Sandwich, which is basically a Denver Omelet between two pieces of toast.
Regardless, Denver even has a plack for their beloved Denver Omelet.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
person
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Ingredients
- 3 strips bacon
- ¼ cup onion chopped
- ¼ cup red bell peppers chopped
- ¼ cup green bell peppers chopped
- ¼ cup ham cooked, diced
- 3 large eggs
- 1 tablespoon cream half and half, or whole milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 dash Scorching Hot Sauce optional
- 2 tablespoons butter or oil
- ½ cup Cheddar cheese grated
- 1 teaspoon chives chopped for garnish (optional)
Ingredients
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Instructions
- In large skillet or microwave, cook bacon till done. Place on paper towels to absorb grease and allow to cool.
- While bacon is cooling, on cutting board, dice cooked ham, chop onion, peppers and set aside in a medium bowl.
- When bacon has cooled, chop bacon into bits on cutting board and set aside in small bowl. Optionally save 1 Tbs+ mixture in side bowl for sprinkling on top with grated cheese.
- Grate cheese and set aside in small bowl.
- Pre-heat oven on Broil
- In a small bowl, break eggs, whisk the eggs lightly. Add cream, salt, pepper, and hot sauce if desired. Whisk till blended but not frothy.
- Over medium heat, melt butter in a large skillet.
- Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque.
- Reduce heat to medium-low and slowly stir the egg mixture into the skillet mixture.
- Cook until bottom side of omelet has “set” but not browned. As top side begins to solidify, start moving skillet in a circular direction so bottom won’t stick to surface. If it doesn’t move freely, use spatula to pry loose around edges and underneath.
- Flip “set” egg mixture over and repeat cooking process for other side. See Tips for help in flipping.
- Transfer omelet to heat proof serving plate, fold over itself in half and sprinkle grated cheese on top.
- Put plate in oven and heat till cheese melts.
- Serve immediately with Hash Browns, English Muffins, mixed fruit or melon and orange slices.
- Repeat as necessary.
Recipe Notes
Advanced Preparation:
- Steps 1-4 can be done in advance and refrigerated.
- Steps 5-12 can be done in advance and refrigerated till ready to “reheat” and server.
Tips, Notes, and Variations:
- Omelets take little time to complete. Always ensure your fillings are either pre-cooked, able to be finished in the time available, or edible when raw but warmed.
- Flipping the eggs: This might take some practice yet there are options.
- The most common method is to use a very wide spatula (or two smaller ones) to get underneath and flip eggs over.
- The more “professional” method is to flip the eggs in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.
- Another method, used most often when prepared in front of others, is to fold the Omelette while still in the skillet.
- Again, the “professional” method described above is the most impressive way, yet takes some practice.
- If you’d rather not go through a lot of eggs while practices, the spatchula methods works very well and it’s actually my preferred method.
- This method also makes it easy to prepare many omelets in advance and when ready to serve, reheat all in the oven with the cheese melted on top
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