3 Egg Denver Omelet


3 Egg Denver Omelet

Ham, peppers, onions, and cheese, wrapped in eggs.
Course Breakfast
Cuisine American
Author Catherine’s Plates


  • cutting board
  • sharp knife
  • 9 inch or smaller skillet
  • medium bowl
  • measuring spoons
  • whisk
  • spatulas


  • 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


  • 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.

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