American · Breakfast & brunch

Denver omelet

Name: Denver omelet
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 omelets
Cuisine: American
Ingredients: 6 large eggs; 2 tablespoons whole milk; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons unsalted butter, divided; 1/2 cup diced cooked ham; 1/3 cup diced green bell pepper; 1/3 cup diced red bell pepper; 1/4 cup diced yellow onion; 2 ounces sharp cheddar, shredded; 2 tablespoons sliced scallions

A diner-style folded omelet with browned ham, sweet peppers, onions, and just-melted cheddar.

About 25 minTotal

About 25 minActive

$Cost

ModerateDifficulty

Makes 2 omelets

Equipment

If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
Easiest for eggs
OXO Good Grips Pro 8-inch Frying Pan
View at Amazon
Best budget
Tramontina Professional 8-inch Fry Pan
View at Amazon
Best uncoated value
Lodge 8-inch Cast Iron Skillet
View at Amazon
Another workable path: If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
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How we chose
Research-backed · reviewed Aug 2026
We compared small skillets specifically for eggs and single portions: release, maneuverability, heat behavior, coating trade-offs, cooktop fit, and long-term care. Epicurious testing informed the material choices; manufacturer specifications established exact models. Kwilt has not cooked tamagoyaki in these pans.
OXO Good Grips Pro 8-inch Frying Pan: The light hard-anodized body and nonstick surface make thin egg layers easy to move while you learn the rolling rhythm. Trade-off: Nonstick coatings wear with use and require gentler utensils and heat than an uncoated steel or cast-iron pan.
Tramontina Professional 8-inch Fry Pan: Heavy-gauge aluminum spreads heat quickly, and the simple commercial form keeps the cost focused on cooking performance. Trade-off: This model is intended for gas and electric heat rather than induction, and its nonstick surface remains a replaceable part.
Lodge 8-inch Cast Iron Skillet: Seasoned cast iron avoids a synthetic coating and can serve far beyond this Recipe for baking, searing, and small portions. Trade-off: It is heavier to tilt, slower to respond, and needs a well-maintained seasoning layer plus careful oiling for delicate eggs.
Another workable path: If you already have an 8-inch skillet, use it. A round pan makes softer edges than a rectangular pan, but the same thin-layer rolling method works.
Sources
Epicurious 8-inch skillet guide
Epicurious nonstick testing
All-Clad skillet sizing guide

Ingredients

1× recipe · Makes 2 omelets

6 large eggs
2 tablespoons whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, divided
1/2 cup diced cooked ham
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1/4 cup diced yellow onion
2 ounces sharp cheddar, shredded
2 tablespoons sliced scallions

Instructions

Whisk eggs, milk, salt, and pepper until fully blended but not foamy. Divide the mixture evenly between two cups.
Melt 1 tablespoon butter in an over medium-high. Brown all the ham, peppers, and onion until the vegetables soften at the edges, 3 to 4 minutes; transfer to a plate.
Lower to medium. Add 1/2 tablespoon butter and one portion of egg. Pull the cooked edges inward while tilting the pan so uncooked egg fills the gaps.
When the top remains softly wet, scatter half the filling and cheddar over one side. Cook 30 seconds, then fold the bare half over.
Slide onto a warm plate while the center is softly set. Repeat with the remaining butter, egg, filling, and cheese; finish both omelets with scallions.