# The Denver Omelette

> The Denver Omelette (ready in 15 minutes, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-08
Posted by Suzanne Lejeune

- **Yield:** 2 servings
- **Total time:** 15 minutes
- **Cuisine:** American
- **Course:** Lunch and Snack
- **Est. cost:** ~$4–$6 CAD (at time of writing)

## Shop It

### Produce

- 1/4 cup green bell pepper, diced
- 1/4 cup onion, diced

### Dairy & Eggs

- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 2 Tbsp butter

### Meat & Seafood

- 1/2 cup cooked ham, diced (≈3 oz)

### Pantry

- 1/4 tsp salt
- 1/4 tsp black pepper

## Mise It

### Veg Filling (small bowl)

- Dice **1/4 cup green bell pepper**
- Dice **1/4 cup onion**
- Dice **1/2 cup cooked ham**

### Egg Base (mixing bowl + whisk)

- Crack **4 eggs**
- Add **1/4 tsp salt**
- Add **1/4 tsp black pepper**
- Whisk until fully combined

### Cheese (small bowl)

- Measure **1/2 cup shredded cheddar**

### Cooking Fat (prep plate)

- Measure **2 Tbsp butter**

## Make It

1. **Heat skillet.** Melt **1 Tbsp butter** in a non-stick skillet over medium heat.
2. **Cook filling.** Add diced **ham, onion, and bell pepper**; sauté **3–4 minutes** until vegetables soften. Transfer to a plate.
3. **Add eggs.** Melt remaining **1 Tbsp butter** in the skillet. Pour in whisked eggs and swirl to coat the pan evenly.
4. **Set eggs.** Cook until eggs are mostly set but still slightly moist on top.
5. **Fill omelet.** Spoon sautéed ham-vegetable mixture over half of the eggs and sprinkle with **cheddar cheese**.
6. **Fold.** Fold the empty side of the omelet over the filling and cook **1–2 minutes** until cheese melts.
7. **Plate.** Slide omelet onto a plate.

**SERVE!**

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