Why This Recipe Works
A substantial Denver omelet has become a breakfast feature in American restaurants and diners. Filled with ham and lots of vegetables in addition to cheese, it’s a meal in itself. But it’s hard to get the vegetables cooked without overcooking the eggs. Cooking the filling separately, before the eggs, seemed to be the best way to avoid undercooked vegetables. In addition to the standard onion and green bell pepper, we also included red bell pepper, which made for a more colorful filling. Instead of julienning the vegetables, we finely chopped them; this made our filling easier to eat, and the peppers’ skin was less intrusive. Ham steak was the easiest kind of ham to dice: it also imparted a welcome smoky flavor to the rest of the filling. For more complexity of flavor, we included garlic and parsley, which are unusual in a Denver omelet, and a dash of hot sauce livened things up without adding too much spiciness. We cooked the eggs according to our tried-and-true method, with some dairy (we used a little heavy cream, but milk worked as well) to keep the eggs from drying out, and added the warm filling just before folding the omelet onto a plate. Both components—eggs and filling—were perfectly cooked.