Denver Omelet Recipe (2024)

In NYC it is called a western omelette on all the Greek diner menus I’ve seen but you have to ask for and pay extra to add cheese. They usually mix the ham, onion and pepper into the eggs but serve it as a folder over omelette even though nothing is stuff inside. Ate it all through my childhood in NYC. I tried it per above and was surprised to fine i prefer the diner method of mixing the filling mixed into the egg.

... a scramble made by pioneers masking spoiled eggs with onions."You can't mask spoiled eggs with anything. The odor is overwhelming and sickening. No one would eat a spoiled egg, even under starvation conditions. And there is no such thing as an egg that is just turning. An egg that turns turns all the way.

Pretty classic (and easy) recipe.Swapped previously reserved bacon grease for butter. YUMYou can decrease the salt load by soaking ham steak in tepid water (3 soaks of 10 minutes each was enough for me). Made sure to DRY the ham before sauteeing!!

I've always known it as a Western as well here in Canada, especially in Quebec. Wonder which name came first...

Had so many of these for late night brinner during my college years. Add some sour cream and salsa and endless cups of coffee.

I grew up eating this classic my father used to make for us using American cheese instead of jack. He called it his Denver Scramble. I love it when the Times returns to classics. Keep up the outstanding work!

Maybe it’s just me but I prefer my eggs to have the ingredients incorporated so they don’t fall off of my fork. When I’m served omelets like the one in the photo, I’m always having to work harder at keeping everything together. Why not scramble the ingredients and ten shape into an omelet?

Western in my family, too - but also more of a scramble than a true omelet. And why is it always the dads? Is there some kind of meeting where they pass along the secret? “Congrats, it’s a boy! Here’s your cigar & your Denver omelet recipe.”

I've always called this a Western Omelet. Once when I was in California I asked for one and the chef had no idea what a Western Omelet was.

Western Omelette at every diner in south jersey and philly

Yup, a Western here in Toronto, too.

Actually, I remember this as a Western omelet and we had an Eastern omelet without the ham. So you would go into a diner and order an Eastern or a Western and they knew what you meant. It was so many years ago, probably ancient history by now.

Ok - without cheese, it is a Western omelet. With cheese, it is a Denver omelet. I can't have cheese, so it's vital to me that restaurant personnel know the difference. And they still get it wrong about half the time.As for this recipe: no salt or pepper. Cook the veggies, add the ham, dump it all into a bowl w/ the beaten egg mixture, stir a few times, add more butter to the pan, dump the mix in the pan & cook on medium until done all the way thru. Serves 2 w/ leftovers for the next day.

This is a version of the Western Egg that was popular decades ago. The egg fixed in this recipe was then served on untested bread with butter on the inside of one slice and mustard-a popular mustard on the inside of the other. Quite delicious actually.

On the Vaughn Meader Kennedy comedy album, the Khrushev character says, "I'll have the eastern half of your Western sandwich." My dad would quote the record when he made these for us as kids, all indredients panfried into a disc, cut into quarters and served on Kaiser rolls cut in the middle. No cheese.

Mixed toppings into the eggs, put on toast and called a Denver sandwich in western Canada. Saskatchewan and Calgary.

western omelet growing up in Queens NY

Born and raised in Utah and never heard of a Denver City

Actually, I remember this as a Western omelet and we had an Eastern omelet without the ham. So you would go into a diner and order an Eastern or a Western and they knew what you meant. It was so many years ago, probably ancient history by now.

As a kid growing up in the early 60's on a farm in rural Northern NY, my mother made these all the time and called them Western Egg Sandwich. She always made them with white Wonder bread. On diner menus you could always get a Western Egg Sandwich. Sadly, the sandwich never shows up menus anymore, only the Western Omelette. I love to hear about regional classic recipes, old and new.

I've been modifying the velvety scrambled eggs cooked in cream (a little less than the recipe) by placing a lid on the pan and letting set for about 30 seconds. It can then be turned and quickly cooked on the other side. This is a velvety omelet- so much better than the hard cooked kind. I often thrown in mild cheddar and diced ham- as quickly as possible- before the lid. https://cooking.nytimes.com/recipes/1023773-velvety-scrambled-eggs?searchResultPosition=14

My wife and I always argue on whether a Western omelette has cheese or not and perhaps this clarifies it? Is a Denver omelette just a Western with cheese?

Maybe it’s just me but I prefer my eggs to have the ingredients incorporated so they don’t fall off of my fork. When I’m served omelets like the one in the photo, I’m always having to work harder at keeping everything together. Why not scramble the ingredients and ten shape into an omelet?

Dear God, no cheese!

In my Montana Irish family, it wasn't a Denver Omelette unless you added Durkee's Dressing. You could turn it into a Denver sandwich by putting the omelette on sour dough toast covered in Durkee's Dressing.

Classic, always a Denver here in the Midwest. Swapped cubed chorizo for the ham and used about half the filling for a two person (6 egg) omelette.

Make it as scrambled eggs not an omelet with the peppers, onions, and cheese. Didn’t have ham, so I subbed in smoked sausage. Yum. So good.