Denver Omelette

Ingredients

• 6 whole large eggs
• 2 tbsp whole milk
• 4 oz diced cooked ham
• 0.5 medium green bell pepper, diced
• 0.25 medium yellow onion, diced
• 0.5 cup sharp cheddar cheese, shredded
• 1 tbsp unsalted butter
• 0.25 tsp kosher salt
• 0.25 tsp black pepper

Instructions

1. In a bowl, whisk the eggs with the milk, salt, and black pepper until the yolks and whites are fully blended and slightly frothy.
2. Melt half the butter in a nonstick skillet over medium heat. Add the ham, bell pepper, and onion and saute until the onion turns translucent and the ham edges brown lightly, about 5 minutes. Transfer the filling to a plate.
3. Wipe the skillet, melt the remaining butter over medium-low heat, and pour in half the egg mixture. As it sets, use a spatula to push the cooked edges toward the center, tilting the pan so the raw egg runs underneath, until the top is just barely wet, about 2 minutes.
4. Spoon half the ham-and-pepper filling over one side of the omelette and scatter half the shredded cheddar on top. Cook for 1 minute more until the cheese begins to melt and looks glossy.
5. Fold the empty half over the filling, slide the omelette onto a plate, and repeat with the remaining egg mixture and filling for the second serving.

Nutrition (per serving)

Calories

420

Protein

33 g

Fat

29 g

Carbs

6 g