Western and Denver Omelet

I do not care if the Western and Denver (same recipe, just do not add cheese) are old fashioned and out of style. There is nothing better on a Sunday morning.


1 t. vegetable oil

1/4 c. (1/4″ cubed) ham (about 1.5 oz.)

1/4 c. finely chopped onion

1/4 c. finely chopped green bell pepper

3 lg. eggs

1 tT whole milk

1/8 t. salt

1/8 t. black pepper

1/4 c. grated sharp Cheddar (about 1 oz.) (omit for a Denver omelet)


Heat oil in a10″ skillet (cast iron works well). Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5–7 min.

Whisk eggs, milk, salt, and pepper. Reduce heat and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula under edges to let uncooked egg to flow underneath, until eggs are softly set.

Fold omelet in half, slide onto a plate to serve with Tabasco.