Ingredients
Scale
- 4 large eggs
- ½ cup shredded cheddar cheese (or cheese of choice)
- 1 cup diced and cooked potatoes (roasted or pan-fried)
- ½ cup diced ham
- ¼ cup diced bell peppers (red or green)
- 2 tablespoons diced onions
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Heat 1 tablespoon of butter in a skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook until golden and crispy. Set aside.
- Whisk the Eggs: In a bowl, whisk eggs with a pinch of salt and pepper until fully combined.
- Cook the Omelette: Heat 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour the egg mixture into the pan, letting it set for 1–2 minutes.
- Add Fillings: Sprinkle cheese on one half of the omelette. Layer the potatoes, ham, bell peppers, and onions over the cheese.
- Fold and Finish: Fold the omelette in half with a spatula and cook for another 2–3 minutes, or until the cheese is melted.
- Serve: Slide the omelette onto a plate and serve hot. Enjoy!
Notes
- For a vegetarian version, omit the ham and add more vegetables like spinach or mushrooms.
- Substitute sweet potatoes for a healthier, sweet twist.
- Use any cheese you like, such as Swiss, pepper jack, or mozzarella, to customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 omelette
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 370 mg
Keywords: Denver omelette with cheese and potatoes, cheesy breakfast omelette, hearty breakfast recipe, classic Denver omelette, potato omelette recipe