Hey there, breakfast lovers! Ready to dive into a recipe that's basically a hug on a plate and a flavor explosion rolled into one? I'm about to show you the magic of the Western omelette, aka the Denver omelette. This breakfast superstar is like a cozy blanket for your taste buds, wrapped around sautéed ham, bell peppers, and onions—an instant ticket to yum-town.
Alright, it's time to gather the squad: eggs, ham, bell peppers, and onions, plus a sprinkle of salt and pepper. These ingredients are going to transform your morning masterpiece into one of the most delicious meals you will ever taste!
Eggs are in the spotlight now! Crack 'em into a bowl, season with a pinch of salt and pepper, and whisk. Then add a splash of water, milk (or cream) and whisk until the egg mixture has bubbles in it. The more bubbles in your eggs, the fluffier your omelette will be!
Start by heating up 1 tbsp. of butter (or oil of your choice) in a nonstick pan. Sauté the bell peppers, onions, and ham until the onions are translucent. Season with salt and pepper, mix, and set aside.
Crack your eggs into a bowl, add salt and pepper, and mix. Then add your choice of water, milk (or heavy cream) and whisk until there are air bubbles on the surface of the eggs.
In the same nonstick pan that you used to cook the onions, peppers, and ham, add the rest of the butter or oil of your choice and let it heat up. Once it's heated, pour the egg into the pan. After the bottom of the omelette has set, take a rubber spatula and gently push the eggs away from the sides of the pan. Tilt the pan to let more of the raw egg run to the exposed part of the pan. Flip the egg and cook the other side.
Once the egg is fully cooked, set it on a plate and fill the center with the onion, pepper, and ham mixture. Fold to create a taco shape. Mix together the sour cream, cumin, pepper, and lime zest. Top the omelette with this mixture & cilantro, then serve and enjoy!