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This hearty Denver omelet comes together in one pan for a fuss free breakfast packed with savory ham tender veggies and plenty of gooey cheddar cheese. It is a go to when I want something satisfying but do not have much time to stand at the stove in the morning.
I started making this when my kids were toddlers and it quickly became a favorite for lazy weekend brunches especially after holidays when we had extra ham
Ingredients
- Fully cooked chopped ham: Adds savory flavor and a hearty bite Use a thicker slice if you can find it
- Eggs: Form the base of the omelet Try to use good quality eggs for richer taste
- Half and half: Keeps the eggs creamy and creates a custard like texture Go for real dairy for best results
- Shredded cheddar cheese: Melts for that classic oozy layer Use sharp cheddar for maximum flavor
- Diced onion: Brings in just the right amount of sweetness Choose a firm onion with no soft spots
- Diced green pepper: Adds color freshness and slight crunch Pick a pepper that feels heavy for its size and has glossy skin
Step by Step Instructions
- Mix the eggs and dairy:
- Crack eggs into a medium mixing bowl and add half and half Whisk thoroughly for at least one minute until the mixture is smooth and a little frothy This ensures a tender bake
- Add the mix ins:
- Fold in shredded cheddar cheese chopped ham diced onion and diced green pepper Stir everything gently so each ingredient is well coated with the egg mix but do not overmix
- Prepare the pan and pour:
- Lightly grease a nine by nine inch baking pan with butter or nonstick spray Pour the egg mixture into the pan spreading the fillings evenly with a spatula
- Bake to golden perfection:
- Place the pan in an oven preheated to four hundred degrees Fahrenheit Bake for twenty five minutes or until the top is puffed golden and just barely set in the center A knife inserted should come out clean
- Rest and slice:
- Remove from oven and let the omelet rest for five minutes before slicing This makes it easier to cut and helps the texture settle
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My favorite part is the crisp cheesy edges where the cheddar browns up in the oven That corner piece always reminds me of Sunday mornings with the whole family gathered around the kitchen island Everyone fights for it so now I double the batch
Storage Tips
Let the omelet cool completely Store slices in an airtight container in the refrigerator for up to four days Reheat gently in the microwave or oven for a fast grab and go breakfast
Ingredient Substitutions
Swap in cooked bacon or sausage for ham if you like For dairy free needs unsweetened almond milk and a plant based cheese shreds will work Just know the bake may be a bit softer
Serving Suggestions
Pair a slice with fresh fruit or crispy hash browns for a complete brunch For a lower carb option add a simple green salad or avocado slices on the side
Make It Your Own
Denver omelet is classic American diner fare Its origins go back to cooks making hearty meals for western railroad workers in the late nineteenth century Now it is a brunch favorite across the country Try your favorite cheese or extra veggies to make it yours
Common Queries
- → What type of ham works best?
Fully cooked, smoked or honey ham is ideal. Dice it finely to distribute flavor evenly in every bite.
- → Can I use other types of cheese?
Cheddar is classic, but Monterey Jack, Swiss, or a cheese blend all work well for added flavor variety.
- → How do I know when it's baked through?
The omelet is done when the center is set and edges are golden. A knife should come out clean from the center.
- → Can I add other vegetables?
Absolutely! Diced mushrooms, tomatoes, or spinach can be added, just be sure to keep total volume similar.
- → Is this make-ahead friendly?
Yes, assemble the dish ahead and refrigerate unbaked. Bake fresh in the morning or reheat cooked slices later.