A classic Denver omelette is a diner favorite, loaded with sautéed onions, green bell peppers and, of course, chopped ham.
Now you can make that same classic dish for a crowd without having to slave over individual omelettes. We transformed this combo into a frittata, featuring ButcherBox applewood smoked ham. It’s a one-pan meal everyone will love–or, make it just for yourself, and keep it in the fridge for grab-and-go breakfasts. It’s awesome cold, too.
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion chopped
- 1 medium green bell pepper seeded, finely chopped
- Fine sea salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 package ButcherBox applewood smoked ham pat dry, chopped
- 10 large eggs
- 1/4 cup milk
- 2 ounces sharp cheddar cheese shredded (about 1/2 cup)
- hot sauce optional
Instructions
- Preheat the oven to 400ºF. Warm the oil in a medium ovenproof skillet over medium heat. Add the onion and bell pepper, season with salt and pepper and cook, stirring occasionally, until the vegetables are very tender, 6 to 8 minutes. Add the garlic; cook, stirring, until fragrant, about 1 minute. Add the ham; cook, stirring, until warmed through, about 1 minute.
- Beat the eggs with the milk and ¼ teaspoon each salt and pepper until well combined. Whisk in a few dashes of hot sauce, if desired.
- Pour the egg mixture into the skillet; sprinkle with the cheese. Cook, undisturbed, until the edges begin to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are just set (there is no jiggling when you lightly shake the skillet), 10 to 12 minutes. Let rest for 5 to 10 minutes, then cut into wedges and serve.
Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.
