Denver Omelette

Denver Omelette
4.3 from 3 ratings
The humble Denver omelette isn't really the first thing that comes to mind these days at brunch. It's definitely not trendy, and it doesn't have any exotic ingredients in it (fiddlehead fern omelettes, anyone?). But even though it's practically been consigned to generic hotel breakfasts and airline tray table fare (albeit, in first class), like many underestimated and long-forgotten American classics, it too can be good eats if done right. Plus, it makes a pretty decent hangover cure. I splurged and bought some applewood-smoked Virginia ham and Cabot clothbound Cheddar, but you can do this with regular old ham and Cheddar, too. Serve this with a side of greens to make yourself feel a bit better, as I did below, or just some good old buttered toast. Click here to see Lazy Sunday Brunch Recipes.
Denver Omelette
  • 1 1/2 tablespoon unsalted butter
  • 1/4 cup green bell pepper, seeded and diced finely
  • 1/4 cup onion, diced finely
  • 3 eggs
  • salt and freshly ground black pepper, to taste
  • 2 ounce sliced deli ham, cut into ¼-inch squares
  • 1/4 cup grated cheddar cheese
  • 4 slices bacon
  • 1 bunch collard greens
  • 1/4 cup water
  • salt and freshly ground black pepper, to taste
  1. Heat ½ tablespoon of the butter in a 10-inch sauté pan or omelette pan over medium heat. Let the foam subside, and add the bell pepper and onion. Cook for 5 minutes, or until softened slightly. Set aside.
  2. Place the same pan back over low heat and add the remaining butter; let the foam subside. Beat the eggs in a small bowl and season with salt and pepper, to taste. Add the eggs and allow them to set for about 1 minute. Then lift up the edges of the omelette using a heatproof spatula and tilt the pan in all directions to allow the raw egg in the center to reach the edges of the pan and cook through.
  3. Immediately remove from heat and sprinkle the bell pepper, onion, ham, and cheese over the center of the omelette. Fold the omelette over in half and tilt onto a plate. Set aside.
  4. Place the same pan used to cook the omelette back over medium heat. Add the bacon slices in a single layer, taking care not to overlap them. Let cook for 3 minutes on one side, flip, and cook for 2 minutes on the other side. Remove from heat and drain all but 2 tablespoons of the rendered fat.
  5. Place back over medium heat and add the greens and water. (Stand back; there will be considerable splatter.) Cook for 5 minutes or until crisp tender. Just before serving, chop up the bacon pieces and add them back in. Season with salt and pepper, to taste, stir, and remove from heat. Serve with the omelette.