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Best Denver Omelette Recipes

Best Denver Omelette Recipes

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Top Rated Denver Omelette Recipes

The humble Denver omelette isn't really the first thing that comes to mind these days at brunch. It's definitely not trendy, and it doesn't have any exotic ingredients in it (fiddlehead fern omelettes, anyone?). But even though it's practically been consigned to generic hotel breakfasts and airline tray table fare (albeit, in first class), like many underestimated and long-forgotten American classics, it too can be good eats if done right. Plus, it makes a pretty decent hangover cure.I splurged and bought some applewood-smoked Virginia ham and Cabot clothbound Cheddar, but you can do this with regular old ham and Cheddar, too. Serve this with a side of greens to make yourself feel a bit better, as I did below, or just some good old buttered toast.Click here to see Lazy Sunday Brunch Recipes.

The Last Omelet Recipe You’ll Ever Need

I&rsquove always loved omelets, but found myself a little intimidated by how complicated they looked. Not to mention, every time I made them at home my eggs either ended up with the texture of a jelly sandal or so runny they could easily win a marathon. Thank goodness I now have The Last Omelet Recipe I&rsquoll Ever Need!

I wasn&rsquot willing to give up (and because I couldn&rsquot keep paying $10 bucks a week on diner omelets&hellipI love them, don&rsquot judge) I took my hunt for the perfect omelet recipe online. Every single website offered up tips for the best tasting omelet ever. One said add flour, several suggested milk, one uber-pretentious website insisted that the Only way to make a good omelet was to blend heavy cream into the eggs. A lot offered different spice combinations, others called mixing spices into the omelet blasphemous.

None of them tasted just right.

Then, I ran across a recipe so simple that I was certain it would end up like all the rest&hellipeaten, but not loved. Boy am I glad I tried it and boy am I glad I was wrong! Ready for the game-changing ingredients? 3 Tablespoons water to every two eggs. That&rsquos it. Simply mix the two together until there are no streaks and voila!

Mind. Blown. After tasting the fluffiest, lightest omelet I&rsquod ever tasted I jumped back online to see if I could figure out why this combination worked so well. The answer is as simple as the recipe: the water slows down the cooking process therefore giving the egg proteins more time to foam and expand before setting. More foam = fluffy, light-as-a-cloud eggs.

Asparagus and Gruyere Omelet

The Spruce / Laurel Randolph

Tender asparagus and smoky gruyere make a beautiful match in this simple springtime omelet. Use thin asparagus stalks, which will cook quickly but keep a little bite. Fresh eggs work best, too. Use a nonstick skillet if you have one, for easy flipping. The whole thing comes together in just 20 minutes, so you can be out the door in no time.

Denver Omelet Sandwich

We LOVE the 50 nifty United States of this awesome country and believe each state is special. Every Monday we feature a sandwich unique to its state as part of our “50 Sandwiches, 50 States, 50 Weeks” series beginning with Alabama and ending with Wyoming.

Most of you probably know the Denver omelet, aka the Western omelet. But before there was the Denver omelet, there was the Western sandwich.

Like I mentioned in the California French Dip post, I like a good story, history, and how and why things came about. Although the origins of the Denver omelet are a bit dicey, the theories of how the tasty dish transpired are no less intriguing. One theory suggests the omelet originated from cowboys working the cattle drives using ingredients they had readily available: eggs, ham, onions, and bell peppers. Placed between two pieces of bread, the meal becomes mobile. It’s unlikely cowboys had access to cheese on the cattle drives so that is believed to have come later. As the dish spread to the east the name was changed from Western to Denver in reference to the largest city in the Rocky Mountain West.

Another theory suggests the sandwich was created by Chinese cooks during early railroad days by sandwiching egg-foo-yung on bread to make it portable for the workmen. People in Utah then renamed the Western sandwich the Denver sandwich because, well, they just thought it sounded better.

The real story: no none knows for sure, but the Denver omelet remains a favorite of many. Our version of the omelet isn’t exactly an omelet but more of a cheesy scramble with added fresh mushroom because they rock! Served between two pieces of buttery, toasted bread and you’ve got yourself an “egg”cellent sandwich perfect for breakfast, lunch, or dinner!

Baked Denver Omelet

One conversation that my husband and I revisit often is where we are going to settle down someday. His job right now in Florida will inevitably end at some point in which we most likely will move back West somewhere a little closer to our families. I’m from Arizona and he’s from Colorado, so naturally I think we both wouldn’t mind going back to where we grew up. We’re both incapable of making decisions and we both want to make each other happy to a fault.

Most of our date nights go something like this:

“Hmm….so where should we eat? I don’t really care.”

Oh, I don’t care either. Whatever. What are YOU craving?”

So to think we could actually decide where to live for the rest of our lives isn’t even fathomable. We don’t even know what we are doing tomorrow. We’ve always had the philosophy that things will work out as they were meant to.

Whenever I think of Denver, I think of my second home. And if you ask my husband, Denver is God’s country. It’s arguably one of the prettiest places I have been so I have to agree.

Sautee your onions and peppers in butter until soft.

The ingredients are simple. Eggs, ham, peppers, and cheese.

This Baked Denver Omelet is conveniently baked in a round cake pan or pie dish. Instead of fussing over individual omelets, it can be made easily for a crowd. There’s nothing complicated here. Simple flavors and great taste. You could definitely add whatever add-ins you want here but then it wouldn’t really be the classic Denver omelet. It’s breakfast, brunch, or even dinner.


Not a ham fan? You can replace the ham with the same amount of cooked bacon or crumbled sausage.

Vegetable omelette ingredients

The ingredients in this basic omelette are…anything but basic. By using onions, bell peppers and mushrooms, not only do we have great flavor but we also have texture and crunch. I also like to throw in a dash of milk (or cream or sour cream) and butter for the creamiest omelette ever.

  • Eggs: Start with 3 large eggs. This is going to give you one heaping omelette!
  • Milk: Here you can use milk, cream, or sour cream. No matter which you choose, use 2 teaspoons.
  • Butter: You’ll need 1 tablespoon of butter, divided. Half will be used for for sautéing the vegetables, and the other half for cooking the omelette.
  • Mushrooms: First on the veggie list is ¼ cup of chopped mushrooms. You can use whatever variety you have on hand here (white or brown button mushrooms are easiest).
  • White Onion: Next, finely chop 2 tablespoon of white onion.
  • Peppers: Finally, you’ll want to finely chop 2 tablespoon (each!) of green and red bell pepper.
  • Cheese: Gotta add cheese! I like to use shredded sharp cheddar for extra flavor.
  • Salt & Pepper: Last but not least, add salt and pepper to taste.

Best Slow Cooker for this Recipe

Any oval or rectangle slow cooker should work. I have not tried this with a round slow cooker. I used my 2.5 quart mini casserole slow cooker which was perfect.

If you use a 4-6 quart slow cooker you'll need to reduce the cooking time as it may cook faster.

Denver Omelet Casserole Ingredients

To turn the classic omelet into a casserole, it gets baked in a cast iron skillet and includes tater tots to make it an even heartier dish. For the ham, I used diced ham steaks from the grocery store, but this is also a great way to use up leftover ham from Thanksgiving, Christmas, or Easter. Thick slices are preferred, but deli ham could be used in this recipe too if that’s all you have access to.

I always love using sharp Cheddar cheese in recipes, so I grabbed Cabot’s Vermont Sharp Cheddar, which is a company I’m proud to support because it’s a cooperative company owned by family farms throughout New York and New England with 100% of the profits supporting the farmers.

The other main ingredients are one diced onion, a diced bell pepper (green is classic for this dish, but any color will do), and frozen tater tots. You won’t use the entire bag, but I’m sure you won’t need to be forced to somehow use up the rest.

Denver Omelet

What is a Denver omelet? Almost everyone agrees that it should have chopped onion and chopped bell pepper cooked into the egg (preferably a combination of red and green bell pepper). Most people would expect small cubes of ham in there too. Whether or not it should have cheese as a filling or a topping is up for debate. The recipe submitted here is sort of a Meat Lover's Denver Omelet. It includes crispy, crumbled bacon with the ham and vegetables. For more of a purist's Denver Omelet, just skip the bacon.

How to Make A Denver Omelet

Melt butter in a large skillet or on a griddle.

Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become translucent.

In a small bowl, whip the eggs lightly. Add salt and pepper and hot sauce if desired.

Slowly, stir the eggs into mixture in skillet. Lightly brown on one side. Turn over and lightly brown other side.

Alternative Version For One Omelet

The Denver Omelet recipe above works great and has received some very good reviews. When I made it, I switch up the ingredients just slightly based on what I had around. Instead of using chopped ham, I filled the omelet with very thinly sliced deli ham and 1 slice of American cheese.

So the ingredients I used for one omelet were 2 eggs, 1/4 medium red bell pepper, 1/4 medium green bell pepper, 1/4 medium onion, 3 slices of crumbled bacon, 4 slices of thinly sliced ham, 1 slice of American cheese, 1 Tablespoon butter and a little salt and pepper.

You can omit the bacon for a more traditional Denver Omelet. but I like mine kinda meaty (sometimes I even add a slice of American cheese).

Oven Denver Omelet

Oven Denver omelet is a fantastic recipe if you are wondering what to do with your left over ham from Easter. It seems that a lot of the time we have left over ham after Easter, but just aren’t quite sure what to do with it.

Oven Denver omelet is a quick and easy recipe, that only has seven ingredients, but the taste is wonderful. So simple and fast to put together. Your kids will love eating it before they head off to school or work.

You will enjoy it too, as well as your spouse. I love finding recipes that come together quickly, but you do not have to feel guilty that you pulled them out of a box. This is a great recipe that your kids can help with and learn cooking skills with as well.

You just might want to chop up the ham for them and let them go to work. One of the great things about Oven Denver omelet, is that you could have it for breakfast lunch or dinner. If you feel it will not be enough for dinner, you might want to add a slice of bread with a little strawberry freezer jam on it.

It is the right time of year to make your family or yourself some strawberry jam. The strawberries are ripe and ready to be used in some yummy jam.

So I have to tell you this funny story, mostly because we have all been there, done that!