Family-Style Denver Omelet
By America's Test KitchenPublished on October 31, 2011
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter 4 ounces ham steak, trimmed and finely chopped½ red bell pepper, finely chopped (about ½ cup)½ green bell pepper, finely chopped (about ½ cup)1 small onion, minced8 large eggs, well beatenSalt and pepper 1 cup shredded Monterey Jack cheese Tabasco sauce for serving
Before You Begin
Make sure to chop the filling ingredients finely; if you don't, the eggs won't set properly and the omelet will fall apart.
Instructions
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add ham steak and cook until lightly browned, about 3 minutes. Add peppers and onion and cook until browned around edges, 6 to 7 minutes.
- Reduce heat to medium and stir in 2 tablespoons butter. Once butter melts, pour in eggs, and season with salt and pepper. Cook, without stirring, until edges just begin to set, about 5 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, 30 to 60 seconds. Using spatula, pull cooked edges toward center of pan, tilting pan to one side so that uncooked egg runs to edge of pan. Repeat until bottom of omelet is just set but top is still very runny, about 1 minute.
- Cover skillet with lid, reduce heat to low, and cook until top of omelet is beginning to set but still moist, 3 to 5 minutes. Remove pan from heat and sprinkle omelet with cheese. Cover and let pan sit off heat until cheese is partially melted, about 1 minute.
- Tilt pan and, using spatula, push half of omelet onto serving platter. Tilt pan so omelet flips onto itself and forms half-moon. Spread remaining tablespoon butter on omelet and let rest 1 minute before serving with Tabasco.
Yield
Serves 4Ingredients
4 tablespoons unsalted butter
4 ounces ham steak, trimmed and finely chopped
½ red bell pepper, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
1 small onion, minced
8 large eggs, well beaten
Salt and pepper
1 cup shredded Monterey Jack cheese
Tabasco sauce for serving
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
4 ounces ham steak, trimmed and finely chopped
½ red bell pepper, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
1 small onion, minced
8 large eggs, well beaten
Salt and pepper
1 cup shredded Monterey Jack cheese
Tabasco sauce for serving
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
4 ounces ham steak, trimmed and finely chopped
½ red bell pepper, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
1 small onion, minced
8 large eggs, well beaten
Salt and pepper
1 cup shredded Monterey Jack cheese
Tabasco sauce for serving
Test Kitchen Techniques
Why This Recipe Works
We wanted our Family-Style Denver Omelet recipe to boast a tender, flavor-packed filling—and we also wanted it be large enough to feed four people. We chopped the filling ingredients fine to keep them from causing the omelet to set improperly. We also sautéed the ham steak, peppers, and onions in butter to build their flavor and soften their texture. Once the omelet had set, we turned down the heat and put the cover on the pan—this helped the thick omelet to cook all the way through. We added the cheese at the very end, letting the cover trap enough residual heat to melt it.
Before You Begin
Make sure to chop the filling ingredients finely; if you don't, the eggs won't set properly and the omelet will fall apart.
Instructions
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add ham steak and cook until lightly browned, about 3 minutes. Add peppers and onion and cook until browned around edges, 6 to 7 minutes.
- Reduce heat to medium and stir in 2 tablespoons butter. Once butter melts, pour in eggs, and season with salt and pepper. Cook, without stirring, until edges just begin to set, about 5 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, 30 to 60 seconds. Using spatula, pull cooked edges toward center of pan, tilting pan to one side so that uncooked egg runs to edge of pan. Repeat until bottom of omelet is just set but top is still very runny, about 1 minute.
- Cover skillet with lid, reduce heat to low, and cook until top of omelet is beginning to set but still moist, 3 to 5 minutes. Remove pan from heat and sprinkle omelet with cheese. Cover and let pan sit off heat until cheese is partially melted, about 1 minute.
- Tilt pan and, using spatula, push half of omelet onto serving platter. Tilt pan so omelet flips onto itself and forms half-moon. Spread remaining tablespoon butter on omelet and let rest 1 minute before serving with Tabasco.
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