The Denver Omelet Recipe

Super good and easy to make! Watch the video for help!

Two changes I would make are adding mushrooms and serving with salsa, not catsup. I also like to use 2 non-stick saute pans. Start with a small 8 inch pan to saute the onion, bell pepper, mushrooms, and ham. When veggies are soft add the eggs. When the eggs are somewhat firm it's time for the second pan. That pan should be a little larger. Heat the pan a little and flip the eggs from the first pan into the larger one. When lightly browned add the cheese of choice and fold over to complete. No more mushy center when it's done this way.

it's probably the first thing ALL of us short-order cooks learned to make and not mess up! I use the ol' IHOP trick: use 2 eggs and add 1/4 cup of pancake batter, combine together and cook your omelet as per instructions... you get a fluffier, creamier texture to the omelet

The only things I modified were using both butter and olive oil, red and green bell peppers, and maybe 2T unflavored bubbly water in the eggs (any brand will do for added fluffiness). I also flipped it after enough of the eggs were cooked so as not to make a splash. My ham and veggie mix was 3.5oz after cooking, so that may be a little larger proportion than the recipe called for, but I felt it was restaurant worthy! I will keep this in mind when cooking for friends and family!

Love Denver omelettes. My father was a short order cook as a young man and he always put chopped dill pickles in his Denver omelet which really makes it as far as I’m concerned!

This was simple to follow and it was certainly filling. I made this for my lunch and it will keep me going until dinner for sure. I used diced pimento from a jar instead of fresh pepper and it worked out fine. I did add a splash of heavy cream to my eggs and then I added the cayenne too so it was evenly distributed. I used a 12 inch pan, but should have used a smaller one, as the egg spread so thin that it was really hard to fold over without tearing. It did not affect the taste one bit. I turned the heat down to med-low before adding the egg, but it was still a bit hot and the egg was getting too brown before the top was set. Now I know to turn it down to low about 2 1/2 on my stove so it can cook through before it gets too dark on the bottom. I didn't think I could eat 3 eggs, but I only left a couple of bites, so this must have been good. I don't usually like eggs, but I am learning how to find ways that work for me and this is a winner. Even though I used block cheddar, I'll bet this would work with plastic cheese singles just as well. I served this ketchup on the side but it didn't have enough zip, so the next time, I'll bring out the hot sauce. Thanks Chef John for another winner, winner, chicken dinner! (chicken egg, that is).

I have added mushrooms to this omelet being careful as Chef Jon says to allow the moisture to evaporate so the omelette is not too wet. It was delicious. I love everything about Chef Jon’s presentations. His wit always makes me smile and he simplifies some recipes and shows techniques that make cooking enjoyable and takes out complicated steps so we can enjoy foods of different countries. I love his voice, intelligence and awesome food!!! Stay just as you are Chef Jon! If that woman finds your voice so annoying she should go elsewhere with the mediocre cooks who don’t even talk but make you read the recepie and go way too fast. This woman also probably doesn’t save her pan juices either!!! Not a friend of this remarkable Chef. He cheers me up. Thank you Chef Jon❤️

I made it to the recipe. I definitely would recommend it. I was making omelettes all wrong. It was easier to flip with the ingredients mixed in with the egg, and it did tear, but it didn't matter because there wasn't a bunch of stuff inside to squish out, and burn onto the pan. I used finely diced ham. I also used my roommates awesome huge spatula, it's made for hamburgers and pancakes, but it worked great for an omelette. Thanks Chef John!

Excellent omelet although I did think the cooking times were a little long. Added to my breakfast rotation. I usually add green pepper, onion and mushrooms to the ham.

This was actually very little effort, so WELL worth the little effort it took! I've always found omelettes to be a daunting task, and have failed past attempts (even after googling instructions.) this recipe is well written, simple, easy to follow, very quick and as a bonus, my picky toddler devoured his half. (Iykyk!) It came out perfectly (wish I'd taken a photo before I ate it 😁) I was quite proud of myself of the success! I used a small round non-stick pan, and two eggs, modifying the amount of toppings to suit the size of the pan. Next time I might even attempt it on my stainless steel fry pan! Thanks for the great recipe!

We really like omelets, but usually I just add the ingredients like onion and peppers and ham directly to the cooking eggs. This time I cooked the ham, onions, red peppers in butter and then added them on top of the big omelet that was cooking. Then I fold the sides into the middle to make a rectangle, and brown it a little. I would have taken a photo, but it didn't last long enough. The extra step of cooking the veggies and meat separate add a depth of flavor that I really liked. I will do it this way again.

Delicious ... very easy to make!!

Yum...very tasty!

New family favorite🥰 Our kid usually hates eggs but he’s in love with Chef John’s quiche Lorraine and this Denver omelette!

Made this in my culinary class and it was great !!

I had one when I was recently in Chicago. I fell in love with it when ate for the first time. I added mushrooms to mine and it was so delicious…

Easy and delicious !

Love when a recipe just works.

As was already mentioned, I like to add a little mushroom and served w/ salsa.

Made it once — already a favorite.