Elevate breakfast by making a Denver omelet that has the perfect ratio of protein-to-vegetables with a golden brown surface.
ingredient
- 2 large eggs
- 2 teaspoons whole milk, optional
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 teaspoons unsalted butter, divided
- ¼ cup diced thick-cut ham, ¼" dice
- ¼ cup diced red onion, ¼" dice
- 2 tablespoons diced green bell pepper, ¼" dice
- 2 tablespoons diced red bell pepper, ¼" dice
- 2 tablespoons cheddar cheese
- 1 tablespoon sliced green onions
Directions
- medium bowl, whisk together the eggs, milk (if using), salt, and pepper. Whisk in a side-to-side motion until uniform in appearance; do not over-mix. Set aside.
- Cook the Ham – In an 8-inch nonstick skillet, melt 1 teaspoon of butter over medium heat until it just begins to bubble and foam, but does not brown. Add the diced ham and saute until lightly browned, 1 ½ to 2 minutes.
- Saute the Vegetables – Add the diced onions, green bell pepper, and red bell pepper. Saute until crisp-tender, about 2 minutes. Transfer the ham and vegetables to a bowl. Wipe out the pan with a paper towel.
- Cook the Eggs – In the clean pan, heat 1 teaspoon butter over medium-high heat until it just begins to bubble and foam, but does not brown. Add the eggs and use a spatula to pull the cooked curds away from the edges and towards the center, allowing the raw egg to run underneath.
- Tilt the pan to help move the uncooked eggs to the bottom. Create curds around the entire omelet, this will take about 45 to 60 seconds. Once the eggs are mostly cooked, similar to soft scrambled eggs with a glossy and slightly wet surface, turn the heat down to low.
- Fill the Omelet – Add the ham and vegetables to one half of the omelet, then sprinkle on the cheddar cheese. Turn off the heat and move the pan to a cool part of the stove. Cover the omelet and allow it to finish cooking, about 1 to 2 minutes. Using a spatula, fold the other half of the omelet on top. The surface will be lightly golden brown.
- To Serve – Transfer the omelet to a plate and garnish with green onions. Serve immediately.
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