Best Classic Denver Omelette Recipes

Classic Omelette Recipe by Tasty image

Provided by Matthew Johnson

Categories Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 7

3 eggs
1 tablespoon butter
spinach, cooked, optional
tomato, chopped, optional
mushroom, sliced and sautéed, optional
cheese, optional
nira chive, chopped, optional

Steps:

In a medium bowl, beat the eggs.
Melt the butter in a medium frying pan over medium heat.
Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
Sprinkle with chives, if desired.
Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

Classic Denver Omelette image

Provided by Beth Pierce

Categories Eggs

Time 20m

Number Of Ingredients 11

1 Tbsp olive oil
1/4 c onion finely chopped
1/2 red pepper finely diced
1/2 green pepper finely diced
5 slices lean ham chopped (about 4 ounces)
4 whole large eggs
4 egg whites
2 Tbsp cool water
2 Tbsp butter
1/2 c shredded white cheddar cheese
salt and pepper to taste

Steps:

1. Heat olive oil in skillet over medium heat. Add onion and peppers. Cook over medium heat for 4-5 minutes or until vegetables start browning on edges. Add ham and cook for another 1-2 minutes. Remove from heat, cover and keep warm.
2. Whisk eggs, egg whites and water,
3. Heat 1 tablespoon of butter in 8 inch non stick skillet over medium low heat. Add half the egg mixture to pan. Cover the pan and cook until the eggs set approximately 2-3 minutes. Add 1/4 cup cheese, turn off the burner and allow the cheese to melt. Add half the veggies and fold the omelette closed bringing one side over the other.
4. Repeat procedure with the rest of the egg mixture, cheese and veggies.

Denver Omelet image

Provided by Ali Slagle

Time 20m

Yield 2 servings

Number Of Ingredients 8

6 large eggs
Kosher salt (such as Diamond Crystal)
2 tablespoons unsalted butter
1 small green bell pepper, seeds and stem removed, finely chopped (about 3/4 cup)
1 small yellow onion, finely chopped (about 3/4 cup)
Black pepper
4 ounces ham steak or Canadian bacon, coarsely chopped
1 1/2 ounces coarsely grated Monterey Jack or pepper Jack (heaping 1/3 cup)

Steps:

In a medium bowl, whisk together the eggs and 1/2 teaspoon salt; set aside.
In a medium (10-inch) nonstick skillet, heat 1 tablespoon butter over medium-high. When foaming, add the bell pepper and onion, season lightly with salt and pepper and stir to coat in the butter. Shake into an even layer and cook, undisturbed, until browned underneath, 2 to 3 minutes.
Add the ham and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes. Transfer the mixture to another medium bowl, add the cheese, and stir to combine.
Reduce the heat under the skillet to medium-low. Add 1/2 tablespoon butter and swirl to coat the pan. Whisk the egg mixture and pour half into the skillet. Cook without touching until the eggs around the edges of the pan are set, 30 seconds to 1 minute. Using a spatula, slightly pull the edge of the omelet in toward the center and, while holding the spatula in place, tilt the pan so that the egg runs to the empty skillet. Repeat this around the edge of the whole circle until the surface is nearly set but still shiny. (No runny egg will travel when you tilt the pan.)
Spoon half the vegetable mixture onto half the egg, cover the skillet with a lid or baking sheet, and cook until the egg is set and the cheese is melted, 1 to 3 minutes. Run the spatula around the edges, then fold the naked half over the filling. Slide the omelet onto a plate, then repeat with the remaining butter, egg and filling.