The fastest and easiest way to make Denver omelets for a group is to ditch the omelet all together and turn it into a scramble.
A classic Denver omelet contains green bell peppers, onions, mushrooms, ham, and cheddar cheese. It’s a really tasty combination, but how does it relate to the capital of Colorado? Your guess is as good as ours. In any event, the relatively durable ingredient list make this an excellent option for anyone with limited space in their cooler.
The only thing that we don’t like about the Denver omelet is the omelet part. You can only cook one omelet in a pan at a time, so it can really slow down the breakfast rollout for larger groups. So now convert the omelet into a multiple serving scramble? Sounds like a capital idea to us!
Whether at home or out in the field, we have one golden rule when it comes to making scrambled eggs. A non-stick pan is essential. We don’t care if your cast iron has been seasoned for generations with a non-nutritive cereal varnish, there is no substitute for a nonstick when making scrambled eggs. And if you’re making it for a group, you can go with whatever size you need.
The process starts off the same as the omelet, but once the eggs get introduced to the skillet low and slow is the way to go. Low heat and slow spatula movements.
So if you’re cooking for a large group and single-serving omelets are out of the questions, go with this scramble alternate.
Makes 2 servings (25 minutes of preparation)
- 2 tablespoons butter, divided
- 1 anaheim pepper, diced
- 1/2 white onion, diced
- 5 mushrooms, chopped
- 6 oz pre-cooked ham, diced
- 4 eggs
- 1/2 cup cheddar cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Heat 1 tablespoon butter in a nonstick skillet over medium heat. Once melted, add the pepper, onion, and mushrooms. Saute until the onions and peppers begin to soften and the mushrooms brown, about 12 minutes.
Add the ham and saute to warm through.
Meanwhile, beat the eggs in a bowl. Add the cheese, salt, and pepper. Stir to combine.
Add the remaining tablespoon of butter to the pan. Once melted, reduce heat to low. Add the eggs and scramble until the eggs are done to your liking.
Serve & enjoy!