Denver Omelet Frittata Recipes

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OVEN BAKED DENVER OMELET



Oven Baked Denver Omelet image

A delicious omelet packed with ham, onions, peppers and cheese that you can throw into the oven in a moments notice!

Provided by Alyssa Rivers

Categories     Breakfast

Time 35m

Number Of Ingredients 6

8 eggs
1/2 cup half and half cream
1 cup cheddar cheese (shredded)
1 cup ham (chopped fully cooked)
1/2 cup onion
1/2 cup green pepper

Steps:

  • Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
  • Pour into a greased 9x9 inch pan. Bake for 25 minutes or until golden brown.

Nutrition Facts : Calories 251 kcal, Carbohydrate 3 g, Protein 18 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 260 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED DENVER OMELET



Baked Denver Omelet image

My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.

Provided by MOMINOREGON

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
½ onion, chopped
½ green bell pepper, chopped
1 cup chopped cooked ham
8 eggs
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
  • Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
  • Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.6 g, Cholesterol 380.8 mg, Fat 26.8 g, Fiber 0.5 g, Protein 22.4 g, SaturatedFat 12.5 g, Sodium 711.8 mg, Sugar 2.4 g

DENVER OMELET FRITTATA



Denver Omelet Frittata image

This frittata is filled with the classic ingredients of a Denver omelet-peppers, onion and ham-along with potatoes to make it hearty. It's the perfect brunch dish to serve company after church or another early outing. -Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h25m

Yield 6 servings.

Number Of Ingredients 11

1 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
12 large eggs
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound deli ham, chopped
1/2 cup chopped sweet green pepper
1 cup shredded cheddar cheese, divided

Steps:

  • Layer two 24-in. pieces of aluminum foil; starting with a long side, fold foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Place dish on foil rack., Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 314 calories, Fat 19g fat (7g saturated fat), Cholesterol 407mg cholesterol, Sodium 726mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

DENVER OMELET



Denver Omelet image

With this easy recipe, breakfast or brunch for a crowd will be so easy to cook!

Provided by Holly Nilsson

Categories     Breakfast

Time 25m

Number Of Ingredients 9

3 large eggs
1 tablespoon milk
salt & pepper (to taste)
1 tablespoon butter
2 tablespoons white onion (diced)
1 ounce ham (diced)
2 tablespoons green bell pepper (diced)
2 tablespoons red bell pepper (diced)
½ cup cheddar cheese (shredded)

Steps:

  • Beat eggs, milk and salt & pepper with a fork. Set aside.
  • Melt butter in a 6" skillet over medium heat. Add onion and cook until slightly softened about 3 minutes.
  • Add ham and peppers. Cook an additional 3-5 minute or until peppers are tender.
  • Turn heat to medium-low and add egg mixture. Allow to cook about 2 minutes.
  • Run the spatula along the edges of the egg mixture while lifting the pan to allow raw egg to run underneath the cooked eggs.
  • Once the eggs are almost set, add cheese and cover. Cook until top is set and cheese is melted, about 5-6 minutes.
  • Fold in half and serve.

Nutrition Facts : Calories 664 kcal, Carbohydrate 7 g, Protein 43 g, Fat 51 g, SaturatedFat 26 g, Cholesterol 741 mg, Sodium 1038 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MINI DENVER OMELET FRITTATAS WITH POBLANO RELISH AND CRISPY HAMMY CROUTONS



Mini Denver Omelet Frittatas with Poblano Relish and Crispy Hammy Croutons image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 frittatas

Number Of Ingredients 19

2 tablespoons canola oil
1 small Spanish onion, diced
2 cloves garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 poblano chiles, roasted, peeled, seeded and finely diced
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon canola oil
One 1-inch-thick ham steak, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 thick slices good-quality white bread, crusts removed, torn into ragged bite-sized pieces
10 large eggs
1/4 cup grated Monterey Jack
1/4 cup grated sharp white Cheddar
2 tablespoons grated Parmesan, plus more for sprinkling
2 tablespoons softened unsalted butter
Whole fresh cilantro leaves, for garnish

Steps:

  • Special equipment: a medium cast-iron skillet and four 5-inch cast-iron skillets
  • For the poblano relish: Heat the oil in a medium skillet until it shimmers. Add the onion and cook for 1 minute (just to take rawness off but still keep it crisp). Smash the garlic cloves, sprinkle with salt, and mash to a puree using the side of your knife blade. Add it to the onion along with the chiles. Season with salt and pepper and cook, stirring, to just heat through, about 1 minute. Transfer to a bowl and stir in the lime juice and cilantro.
  • For the Denver omelet frittatas and crispy hammy croutons: Preheat the oven to 400 degrees F. Place four 5-inch cast-iron skillets on a baking sheet and heat in the oven.
  • Add the oil to a medium cast-iron skillet over high heat. Add the ham, sprinkle with pepper and cook until golden brown and crispy, about 5 minutes. Remove to a plate lined with paper towels.
  • Add the bread to the rendered fat and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Season with salt and pepper and transfer to another plate lined with paper towels.
  • Whisk the eggs in a large bowl until very light and fluffy. Stir in the Monterey Jack, Cheddar and Parmesan and season with salt and pepper. Stir in the cooked ham and a few tablespoons of the poblano relish.
  • Carefully remove the baking sheet with the hot skillets from the oven and brush each with some softened butter. Quickly divide the egg mixture among the skillets, filling almost to the top, and immediately return to the oven. Cook until the eggs are puffy, lightly golden brown and just cooked through, about 15 minutes. Top each frittata with more poblano relish and some hammy croutons. Garnish with cilantro.

THE DENVER OMELET



The Denver Omelet image

A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 8

3 large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper

Steps:

  • Beat eggs until just combined; do not over-beat.
  • Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
  • Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
  • Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g

PRESSURE COOKER DENVER OMELET FRITTATA



Pressure Cooker Denver Omelet Frittata image

Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. -Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1 cup water
12 large eggs
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sliced deli ham, chopped
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. , Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.

Nutrition Facts : Calories 320 calories, Fat 19g fat (7g saturated fat), Cholesterol 407mg cholesterol, Sodium 822mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

DENVER OMELET PIE RECIPE - (4.6/5)



Denver Omelet Pie Recipe - (4.6/5) image

Provided by kylaroy7

Number Of Ingredients 10

6 Eggland's Best Eggs
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups frozen shredded hash brown potatoes
1 cup, about 4-ounces, Swiss cheese, shredded
1/2 cup fully cooked ham, diced
1/2 cup green pepper, chopped
1 medium tomato, thinly sliced

Steps:

  • Preheat oven to 350°F. In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9-inch pie plate. Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Garnish with tomato slices.

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