The Denver Omelet

Submitted by Kittynoises

"A delicious and one-stop solution to the perfect omelet. Came from the Denver Post many moons ago."

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 4 omelets
• Serves: 4

ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 cup chopped cooked ham
• 8 eggs
• 1⁄4 cup milk
• 1 cup shredded cheddar cheese
• salt & freshly ground black pepper

directions

1. Heat oven to 400 degrees.
2. Grease round baking dish.
3. Melt butter in skillet over med-lo heat.
4. add onion and red pepper, cook until soft.
5. add ham, cook 2 mins more.
6. Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
7. Transfer to prepared dish.
8. Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.

Reviews

[snophia]

This is not a “Denver Omlette”. An omlette isn’t baked, and a “Denver” uses green peppers. I mean, why reinvent a wheel that has existed since long before Denver was trendy? The Denver Omlette was perfectly fine the way it was. Take this from a fourth generation Denver native.

 

[Clair S.]

Try cooking it in coconut oil for thyroid health and add some mushrooms and broccoli to help fight off cancer. So many varieties you can use for healthier choices. Great start to any day. Or brunch for the hungry gang on a Saturday midmorning meal.

 

[Momof4]

This was fabulous! My family enjoyed it alongside pancakes, and it was so much easier to have it baking in the oven rather than trying to tend to both the pancakes and a stovetop omelet at the same time. Instead of mixing the cheese with the egg, we added it to the top of the omelet during the last 10 minutes of baking. It took a lot longer than 20 minutes for me, though ... closer to 40 minutes at 400 degrees. Delicious!

 

[Lavender1638Fawn]

Oh, hallejujah! I was tempted to say, reading the ingredients, what's so different from any Omelette in Britain? However, not only is it baked, not fried, but all the 'omelettes' are cooked in one pan - eminently sensible!! The British way of cooking omelettes is to fry them individually, whether in a greasy-spoon cafe or high-end establishment. The eggs are added to a pan, when half-cooked the filling is added to half of it & the plain half is folded over into a pasty shape. Most mums cook them this way too - very time-consuming & fiddly! I always preferred omelettes in Chinese restaurants, they were a roughly round or faggot shape with the filling distributed throughout, mixed in at the beating stage instead of the fancy British way. I used veggy ham & baked in a cake pan, the eggs were light & supremely (yum) fluffy. I did sprinkle cheese on top before baking - I love cheese but it does make it harder to cut.

 

[Liza at Food.com]

I had no idea I was such a Denver Omelet fan! Great combination of flavors. Very hearty and satisfying...I don't think I'll even need to have lunch today!