Mike's chonky Denver omelet

I forget how I started making this for breakfast, but I first wrote about it all the way back in 2012. It's still pretty much the same recipe, but it has evolved a little.

I prefer lots of veggies in my omelets, so that's how I do it. When I get omelets from a restaurant, they seem very light on the veggies to me.

When I'm making my omelet, I usually do it in a big batch to eat for the week. So on Sunday morning, I chop up the vegetables, prepare the protein, then portion them out into containers (opens in a new tab) for the fridge. However, I've written this recipe from the perspective of preparing and cooking a single omelet.

Gear #

This doesn't need special gear, but I did want to identify a couple things that I use.

• 1.3L Luvele Vacuum Food Storage Containers (link (opens in a new tab)): These are the storage containers I use to keep the prepared omelet fixings fresh in the fridge. Use whatever dang containers you want.
• Vegetable chopper (link (opens in a new tab)): I know real chefs turn their nose up at these little things, but I like using them to bulk prepare vegetables because it creates a uniform size. The downside is these are usually cheaply made and are pretty much disposable. We seem to replace ours about once a year.

Ingredients #

• 3 large eggs
• 2.5 oz green peppers, chopped
• 2 oz white onion, chopped
• 2 oz ham, cubed
• 1.5 oz shredded cheese
• 2 tbsp butter (or other oil for the pans)
• Salt and pepper to taste
• Red pepper flakes if you're so inclined
• Tabasco sauce if you're so inclined

Prep #

1. Chop your peppers and onions to your preferred size. I like smaller pieces. Set aside.
2. Cube your ham if it isn't already. I like mine chunkier than the veggies. Set aside.
3. Portion out the cheese. Set aside.
4. Crack 3 eggs into a bowl, add a splash of water (about 1 tbsp) and lightly beat the eggs until the whites and yolks are fully mixed.

Cook #

1. In a small pan, add enough butter to coat the pan, then add the peppers, onions and ham. Salt, pepper, red pepper flakes to your taste. Cook over medium heat until the veggies are soft to your preference. This comes out to about 3-5 minutes for me.
2. In a different pan, add enough butter to coat the pan, then add the eggs. Salt and pepper to taste. Cook over medium heat. Flip once it's firm enough to do so.
3. After you've flipped your eggs, add the cheese, then the veggies and ham. Top with a few dashes of Tabasco if that's your jam.
4. Fold the eggs in half over the peppers, onions and ham to make the omelet.
5. I usually serve with some berries on the side.
6. Eat your delicious omelet. 😎