In the back of my mind I knew I'd eventually learn to make a Denver omelet; I've just been putting it off for as long as possible. It's hard to face up to dishes that you used to love when you were young.
I worried that this diner classic would seem heavy handed and greasy now. It usually features a whole mess of eggs along with ham, peppers, onions, and handfuls of cheese. It was never elegant, but strangely satisfying, even if finishing one always seemed like a dare. So why do I have no shame in admitting that this recipe from the food blog Macheesmo really works?
I've made this recipe three times in the past two days, and each time I've finished the whole thing. Surely, this version is less of a gutbuster than most diner versions, using only two eggs for each one. But I love how the ham is diced then cooked until crispy. Then the vegetables are mixed in and only cooked until tender, not soft. I'm still not very good at folding over omelets, but they taste good no matter how they end up looking.
- 1 tablespoon canola oil
- 8 ounces thick cut ham, diced
- 1 green pepper, stemmed, seeded, diced
- ½ white onion, diced
- 8 ounces button mushrooms, cleaned, stems removed, diced
- 8 ounces cheddar cheese, grated
- 2 tablespoons butter
- salt and pepper
- 8 large eggs
Pour the oil into a large non-stick skillet. Turn the heat to medium high and add the diced ham. Cook, stirring often, until the ham is lightly browned and crisp, about two minutes.
Add the green pepper, onion, and mushrooms to the skillet. Stir occasionally, and cook until the vegetables are tender but still a little crisp, about two minutes. Season with salt and pepper to taste. Transfer mixture to a bowl.
Clean out the skillet, and then set back on the stove. Crack two eggs into a medium-sized bowl and whisk with a fork until combined. Season with a pinch of salt and pepper. Add ½ tablespoon of the butter to the skillet and turn the heat to medium-high. When melted, add the whisked eggs. Let the eggs cook for a few seconds. Then, using a spatula, push the cooked eggs towards the center of the pan, tilting the pan down to let the uncooked eggs drip towards the sides. When the middle is still a little runny, pile a quarter of the ham and onion mixture and a quarter of the cheese on half of the omelet. Carefully fold the omelet over. Let cook until the cheese melts, flipping halfway through. Transfer the omelet to a plate. Repeat process three times.
Serve with salsa, hot sauce, sour cream, or however you’d like.