Denver Omelet

By Ms. Lizz

  • Prep Time:10 min

  • Start to Finish:15 min

  • Makes:1 serving

  • 2 teaspoons butter or margarine

  • 2 tablespoons chopped fully cooked ham

  • 1 tablespoon finely chopped bell pepper

  • 1 tablespoon finely chopped onion

  • 2 eggs, beaten

  1. Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter begins to brown. As butter melts, tilt pan to coat bottom. Cook ham, bell pepper and onion in butter 2 minutes, stirring frequently.

  2. Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook—omelet will continue to cook after folding.)

  3. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of pan.) Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.

Nutritional Facts

Sodium 430 mg
Total Carbohydrate 3 g (Dietary Fiber 0g)
Protein 17 g Percent Daily Value*
Vitamin A 18 %
Vitamin C 6 %
Calcium 6 %
Iron 8 % Exchanges
1 Vegetable
2 High-Fat Meat
1 Fat
*Percent Daily Values are based on a 2
000 calorie diet.

breakfast ham b vitamins iron egg vitamin d vitamin c gluten free anti inflammatory stovetop

5 replies

Avera 2008-11-23 21:49:57 -0600 Report

This is such a simple recipe, but an old time favorite. It is wonderful that something that tastes so good has so few carbs. I fix this one all the time and I am glad someone posted it.