Why the Denver Omelet Is the Unsung Hero of Your Brunch Table

Denver omelets are classic, and rightfully so — and this fool-proof, beginner-friendly omelet deserves a spot on a breakfast plate. The fluffy eggs are surrounded by buttery ham, peppers, and onions, and coated in melty cheese. The onions offer sweetness, bell peppers offer some grassiness, and the ham some salty richness. Plus, this recipe makes two omelets, so you and a buddy can enjoy them together, or, if you’re hungry, you can eat both by yourself.

What’s the difference between a Denver omelet and a western omelet?

A Denver omelet and a western omelet are basically the same, but with one key difference: In a western omelet, the ham and vegetables are folded into the egg mixture and the eggs are cooked on both sides. The Denver omelet is filled with ham and vegetables and cooked on one side.

Notes from the Food & Wine Test Kitchen

If you start to suspect that the omelet is browning before the eggs are set, reduce the heat. Cooking an omelet is all about heat control, but rest assured that if your omelet turns out a little browner than anticipated, it’ll still be delicious.

Make ahead

The omelet itself is best enjoyed fresh, but the ham-vegetable mixture can be made up to one day in advance and refrigerated in an airtight container for ease of preparation in the morning.

This recipe was developed by Julia Levy; the text was written by Breana Killeen.