Denver Omelette

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The Denver omelette is a tasty breakfast classic you can make at home. It’s packed with ham, peppers, onions, and melty cheese. You can whip up this hearty meal in just 20 minutes.

This recipe makes two servings, perfect for sharing or saving one for later. Each omelette has about 626 calories, giving you plenty of energy to start your day. The mix of veggies, protein, and cheese creates a filling meal that will keep you satisfied until lunch.

Exact Ingredients List

Here’s what you’ll need to make this tasty Denver omelette:

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1/2 red pepper, finely diced
• 1/2 green pepper, finely diced
• 5 slices lean ham, chopped (about 4 ounces)
• 4 whole eggs
• 4 egg whites
• 2 tablespoons cool water
• 2 tablespoons butter
• 1/2 cup shredded white cheddar cheese
• Salt and pepper to taste

This recipe makes 2 servings. You’ll have a yummy breakfast ready in about 20 minutes – 10 minutes to prep and 10 minutes to cook.

Remember to chop your veggies and ham before you start cooking. This will make the process much smoother. Also, having all your ingredients ready will help you make your omelette quickly and easily.

Don’t forget to season with salt and pepper as you go. This will help bring out all the flavors in your Denver omelette.

Instructions

Heat some olive oil in a pan. Toss in chopped onions and peppers. Cook them for about 5 minutes until they start to brown a bit. Add ham and cook for 2 more minutes. Take the pan off the heat and cover it to keep everything warm.

Mix your eggs, egg whites, and water in a bowl. Whisk them well.

Melt butter in a non-stick pan. Pour in half of your egg mix. Cover the pan and let it cook for 2-3 minutes. The eggs should set nicely.

Sprinkle cheese on top and turn off the heat. Let the cheese melt a little. Add half of your cooked veggies to one side of the eggs.

Now for the fun part! Fold the omelet over. Just bring one side on top of the other.

You’re not done yet! Do it all again with the rest of your ingredients. This recipe makes two yummy Denver omelets.

Enjoy your meal! Don’t forget to add some salt and pepper if you like.

Possible Substitutes List

You can easily swap ingredients in this Denver omelette recipe to fit your tastes or what’s in your fridge. Here are some ideas:

• Cheese: Try Swiss, mozzarella, or Pepper Jack instead of white cheddar
• Meat: Use bacon, turkey, or sausage in place of ham
• Veggies: Swap in mushrooms, tomatoes, or spinach for the peppers
• Oil: Coconut oil or avocado oil can replace olive oil
• Eggs: Use all whole eggs or all egg whites if you prefer

For a veggie version, leave out the meat and add extra veggies. If you’re dairy-free, skip the cheese or use a non-dairy substitute.

You can also change up the cooking method. Try baking the omelette in the oven at 400°F for about 25 minutes for an easy hands-off approach. Or make it frittata-style by cooking it on the stovetop first, then finishing under the broiler.

Remember to adjust cooking times as needed when you swap ingredients. The goal is to have your eggs set and your fillings warm and tasty!

How To Make It Diabetes-Friendly

To make this Denver omelette diabetes-friendly, try these easy changes:

Use less cheese. Cut the cheese to 1/4 cup total for both omelettes. This lowers fat and calories.

Skip the butter. Cook with cooking spray instead. This cuts unhealthy fats.

Add more veggies. Double the peppers and onions. This adds fiber and nutrients.

Use all egg whites. Replace whole eggs with egg whites. This reduces cholesterol and calories.

Try these amounts for a diabetes-friendly version:

• 1/2 cup egg whites
• 1/4 cup each diced red and green pepper
• 1/4 cup diced onion
• 2 oz lean ham, chopped
• 2 tbsp shredded cheese

Cook as directed, but use cooking spray instead of oil or butter. This makes 2 servings with fewer carbs and calories.

Watch portion size. Eat half the omelette with a side of fruit for a balanced meal.

Tips, Tricks & Storing

For the best Denver omelette, chop your veggies finely. This helps them cook faster and makes the omelette easier to fold. Use a sharp knife for quick, even cuts.

Don’t overmix your eggs. Whisk them just until the whites and yolks blend. This keeps your omelette fluffy.

Make sure your pan is the right size. An 8-inch skillet works great for a 2-egg omelette. It helps you get that perfect thickness.

Watch your heat. Medium-low is best. It cooks the eggs slowly, so they don’t get tough or brown too much.

To store leftover omelette, let it cool first. Then wrap it tightly in plastic wrap or put it in an airtight container. Keep it in the fridge for up to 2 days.

When you’re ready to eat, warm it in the microwave. Heat in 30-second bursts until it’s hot all the way through. Don’t overdo it, or the eggs might get rubbery.

Try these mix-ins to change things up:

• Diced tomatoes
• Sliced mushrooms
• Chopped spinach
• Different cheeses like Swiss or pepper jack