Denver Omelet Scrambled Eggs Skillet

Ingredients

• 2 tspolive oil
• 1/2 mediumyellow onion, diced
• 1/2 mediumred pepper, diced
• 1/2 mediumgreen pepper, diced
• 170 g (6 oz)smoked ham steak, diced
• 1 tbspbutter
• 8 largeeggs
• 57 g (2 oz)low-fat Cheddar cheese
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the vegetables

   Heat a large non-stick frying pan over medium heat and add the olive oil. Stir in the onion and both peppers, cooking and stirring often for about 3 minutes, until tender but still bright in colour.

2. 2

   Warm the ham

   Add the diced ham and cook for another 1–2 minutes. While it warms, crack the eggs into a mixing bowl.

3. 3

   Whisk the eggs

   Turn the heat down to low and add the butter to the pan. Whisk the eggs vigorously until no streaks remain, then pour them into the pan with the vegetables and ham.

4. 4

   Scramble gently

   Use a rubber spatula to stir frequently as the eggs cook and combine with the onion, peppers and ham. Stop when the eggs are scrambled and moist but no longer runny, then season with salt and pepper to taste.

5. 5

   Add the cheese

   Take the pan off the heat, scatter the cheese over the eggs and cover loosely with foil. Serve hot.

What is a Denver omelet?

A Denver omelet is an American diner-style omelet commonly made with ham, onion, peppers and cheese. This skillet version keeps that familiar combination but scrambles the eggs with the fillings instead of folding them into an omelet.

Cooking the vegetables and ham first gives them a head start, while adding the eggs over low heat helps everything come together without needing to flip the mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 24g protein, 3g carbs, 17g fat.

The eggs provide most of the protein, while the ham and Cheddar also contribute protein and fat. The peppers and onion provide most of the small amount of carbohydrate, and the oil, butter, eggs and cheese contribute fat. Serve with vegetables or fruit if you want to add more produce to the plate.

Prepare the fillings

Peppers and onion: Dice them into similarly sized pieces so they soften at about the same rate. The recipe cooks them until tender but still vibrant, rather than letting them lose all their colour.

Ham: Dicing the smoked ham steak helps distribute its savoury flavour throughout the eggs. It only needs a brief spell in the pan to warm through.

Keep the heat low

Low heat: Once the vegetables and ham are ready, reduce the heat before adding the eggs. Gentle cooking gives you more control and helps the eggs stay moist.

Steady stirring: Stir frequently with a rubber spatula, scraping and folding the eggs through the fillings as they set. Stop cooking when they are no longer runny but still look soft and moist.

Finish with cheddar

Cheese: Sprinkle the low-fat Cheddar over the eggs after removing the pan from the heat. A loose foil cover lets the residual warmth soften it without continuing to cook the eggs over direct heat.

Serve it hot

This skillet is best served straight away, while the eggs are soft and the cheese is just melted. Toast or a simple green salad makes an easy accompaniment, while fresh fruit can add a lighter contrast.

Season with care

The ham and Cheddar both bring savoury, salty notes, so taste before adding much salt. Black pepper adds a little warmth; add both seasonings to your preference near the end of cooking.

Recipe notes & tips

• Dice the onion and peppers before heating the pan so they are ready to add together.
• Use a large non-stick pan to give the eggs and fillings room to combine.
• Whisk the eggs until no streaks remain before pouring them into the pan.
• Keep stirring as the eggs cook so they set evenly around the ham and vegetables.
• Take the pan off the heat while the eggs still look moist; they will continue to cook briefly from the residual warmth.

Variations

• Add mushrooms: Cook sliced mushrooms with the onion and peppers until tender.
• Bring the heat: Add a pinch of chilli flakes while the vegetables cook.
• Change the cheese: Use another grated cheese in place of the low-fat Cheddar.
• Use leftover ham: Dice cooked ham into pieces similar in size to the peppers.
• Add herbs: Scatter chopped chives over the finished eggs before serving.

Common mistakes to avoid

• High heat for the eggs: They can set too quickly; reduce the pan to low before adding them.
• Undercooked vegetables: They may stay too firm; cook them for about 3 minutes until tender but still vibrant.
• Overcooking the eggs: They become dry; stop when they are set but still moist and no longer runny.
• Adding salt too early: Ham and cheese are already savoury; season to taste near the end.
• Leaving the cheese uncovered: It may not soften evenly; cover the pan loosely with foil after sprinkling it on.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan over low heat or in short bursts in the microwave, stopping as soon as the eggs are hot to avoid drying them out.

Frequently asked questions