This Denver omelet was one of the first things I learned how
to make professionally, during my brief, but exciting career as a short order
cook in high school. So, it was a little disconcerting to learn when I arrived
at culinary school that everything I had done was totally wrong.
According to the chefs teaching me how to make a classic
French omelet, my Denver omelet was overcooked, over-browned, and included too
many ingredients. It was made very clear
that if I made that for my exam, I would fail, which was confusing since I
thought they were really good, and the people at the diner where I’d worked
seemed to agree.
Over the years, I’ve come to appreciate both styles of
omelet, and understand they really are two entirely different things. I’m not
sure exactly why, but I seem to prefer the softer French version for breakfast,
and this heartier American-style for lunch, or dinner. Maybe it’s the browning,
or denser texture, but it really does make for a great “can’t figure out what
to have for dinner” idea.
As with all omelets, feel free to toss in anything you want,
but just be sure to cook it long enough before adding the eggs. To me there’s nothing worse than an omelet
with crunchy, undercooked vegetables in it, and that’s really the only way to
screw this up. But, no matter what you use, or when you enjoy this, I really do
hope you give this a try soon. Enjoy!
Ingredients for one Denver omelet:
1 tablespoon butter
3 large eggs
1/3 cup grated cheddar cheese
1/4 cup diced smoked ham
2 tablespoon finely diced onion
2 tablespoon finely green bell pepper
salt and freshly ground black pepper to taste
pinch of cayenne