3 Egg Denver Omelet
Ham, peppers, onions, and cheese, wrapped in eggs.
Equipment
- cutting board
- sharp knife
- 9 inch or smaller skillet
- medium bowl
- measuring spoons
- whisk
- spatulas
Ingredients
- 2 TBS butter DIVIDED
- 2 TBS yellow onion, diced
- 2 TBS green bell pepper, diced
- 1/4 cup cooked ham, diced
- 3 large eggs
- 1 TBS milk
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/8 tsp smoked paprika
- 2-3 TBS shredded cheese
Instructions
- In medium bowl whisk together egg, milk, and seasonings. Set aside.
- In a small to medium skillet (6-9 inches) melt 1 TBS butter.
- Add in diced onion & pepper. Saute until just softened. Add in ham and cook until heated through. Remove vegetables & ham to a small bowl.
- Add 1 TBS butter to skillet and heat over medium heat.
- Pour in egg mixture and let sit for a few seconds until eggs starts to set on the sides. Using a spatula start pulling in the sides of omelet to the middle and allow the liquid egg to go underneath cooked egg.
- Once most of liquid egg has cooked, use 2 spatulas to help turn over your eggs. Turn off heat.
- Spoon the cooked peppers, onions, and ham into center of omelet. Sprinkle some cheese on top of peppers, onions, and ham.
- Flip both sides of omelet over center of toppings one at a time. Sprinkle more cheese on top. Place lid on skillet and allow cheese to melt for a minute. Enjoy.