Denver omelettess are perfect for that weekend breakfast. Although we make these delectable treats during the week as well. Peppers, onions, ham and cheese. Simple tastes that meld together perfectly….like Abbott & Costello. If you are a young-in, I am sure you are shaking your head right now thinking who in the heck is she talking about?
Now doesn’t that look yummy. Now where in world did the Denver omelette get it’s name and originate from. Well everyone has lots of different answers and ideas but the one that makes the most sense is that the cowboys would cook these out on the range while rustling cattle and horses. It is also referred to as the “Western Omelette.” It is a wonderful combination of flavors and quite easy to make in a pinch.
So treat yourself and the whole cattle range if you are up to it!
Classic Denver Omelet
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 2 1x
- 1/4 cup red onion finely chopped
- 1/2 red pepper diced
- 1/2 green pepper diced
- 5 slices lean ham
- 4 whole eggs
- 4 egg whites
- 2 tablespoons cream
- 1 cup provel cheese
- 1 tablespoon olive oil
- 2 tablespoon butter
- Salt & Pepper to taste
- Heat olive oil in skillet over medium heat. Add onion, red & green pepper. Cook over medium heat for 5-7 minutes or until vegetables start browning on edges. Add ham and cook for another 2-3 minutes. Remove from heat, cover and keep warm.
- Whisk eggs, egg whites and cream.
- Heat 1 tablespoon of butter in 8 inch non stick skillet over medium low heat. Add 1/2 egg mixture to pan. Cover the pan and cook until the eggs set approximately 2-3 minutes. Add 1/2 of the cheese, turn off burner and allow the cheese to melt. Add 1/2 of the veggies and fold the omelet closed bringing one side over the other.
- Repeat procedure with the rest of the egg mixture, cheese and veggies.
- If provel cheese is not available in your neck of the woods use a combination of cheddar, swiss and provolone.
- Serving Size: 2