My neighbor Tom knocked on my door one Sunday morning, frazzled about hosting his in-laws for brunch. “They’re expecting something impressive, and I can barely make toast!” After a quick kitchen assessment, I taught him my Denver Frittata technique. When he called later, he couldn’t stop gushing about how his father-in-law asked for the recipe. Sometimes the most impressive dishes are the simplest ones executed well.
History & Origin
The Denver Frittata traces its culinary roots to the classic Denver Omelette, a dish that emerged in the mid-20th century as a quintessential American breakfast staple. Despite its name, the Denver Omelette isn’t exclusively tied to Denver’s regional cuisine. Combine diced ham, chopped onion, and bell pepper to create this iconic dish.
Transform the traditional omelette into a baked frittata by mixing ingredients with beaten eggs and cheese. Layer the components evenly in a prepared baking dish. Cook the Denver Frittata until eggs set and edges turn golden brown.
Recipe
The Denver Frittata transforms the classic Denver Omelette into a delightful baked dish that celebrates simplicity and flavor. By combining diced ham, onions, and bell peppers with beaten eggs and cheese, this recipe offers a hearty and satisfying breakfast option that can be prepared quickly and easily.
This versatile frittata provides a gluten-free meal that can be customized to suit individual tastes and dietary preferences. Whether served for a weekend brunch or a quick weekday breakfast, the Denver Frittata delivers a protein-packed and delicious start to the day.
Ingredients
- 1 cup cubed ham
- 1/2 green bell pepper, diced
- 1/3 cup yellow onion, diced
- 6 large eggs
- 1/2 cup cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Equipment
- Oven-safe skillet
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Instructions
- Preheat oven to 350°F
- Heat olive oil in oven-safe skillet over medium heat
- Sauté onion and bell pepper for 3-5 minutes until tender
- Add cubed ham to skillet
- Whisk eggs with cheese, salt, and pepper
- Pour egg mixture into skillet
- Cook on stovetop for 5 minutes until edges set
- Transfer skillet to oven
- Bake for 10-13 minutes until top is dry to the touch
- Remove from oven and let rest for 2-3 minutes
- Slice and serve
Nutrition
370 kcal | 4g Carbohydrates | 28g Protein | 27g Fat | 12g Saturated Fat | 3g Polyunsaturated Fat | 10g Monounsaturated Fat | 350mg Cholesterol | 880mg Sodium | 320mg Potassium | 680 Vitamin A IU | 15mg Vitamin C | 250mg Calcium | 2mg Iron
Cooking Tips
When preparing the Denver Frittata, ensure all ingredients are evenly distributed throughout the egg mixture to guarantee consistent flavor in every bite. For added variety, consider experimenting with different cheese types or incorporating additional vegetables like spinach or mushrooms to create your own unique version of this classic dish.
Serving Suggestions
The Denver Frittata shines when served warm and immediately after baking, allowing guests to enjoy its perfectly browned and puffy texture. Pair the frittata with a crisp green salad to provide a fresh contrast to the hearty egg dish, creating a balanced brunch meal.
For added visual appeal and flavor, consider sprinkling extra cheese on top just before serving or garnishing with fresh herbs like chives or parsley. When hosting brunch, slice the frittata into wedges for easy serving, making it a convenient and impressive centerpiece that accommodates multiple diners.
Common Mistakes & Troubleshooting
One common mistake home cooks make is overcooking the frittata, which can result in a dry, rubbery texture. During my early cooking attempts, I once left a frittata in the oven too long, causing the eggs to become tough and lose their creamy consistency.
To avoid this, watch the frittata carefully during the final minutes of baking, checking for a slightly wet top that will continue cooking from residual heat after removing it from the oven. Using an oven-safe skillet and maintaining medium heat helps ensure even cooking and prevents burning the bottom while keeping the center tender.
Frequently Asked Questions
What Is a Denver Omelet Made Of?
I’ll make a Denver Omelet with eggs, ham, green bell peppers, and onions. I’ll whisk in some milk, add cheese, and season with salt and pepper for a classic, hearty breakfast that never disappoints.
What Makes a Frittata so Different From an Omelet?
I’ll highlight the key differences between a frittata and an omelet. A frittata bakes in the oven, uses more eggs, mixes ingredients throughout, and stays flat, while an omelet is pan-fried, folded, and has fewer eggs.
What Is the Difference Between a Denver Omelet and a Western Omelette?
There’s no real difference between a Denver and Western Omelette. They’re essentially the same dish, featuring ham, bell peppers, and onions. Chefs and diners use these names interchangeably, so you’ll get an identical meal either way.
What Is in a Denver Scramble?
I’ll make a Denver Scramble with diced ham, onions, and green bell peppers, whisking 6-8 eggs with milk, then sautéing the veggies and mixing in the eggs and shredded Cheddar cheese for a delicious, savory breakfast.
Final Thoughts
This Denver Frittata has become a staple in my weekend breakfast rotation for good reason. It combines simplicity with impressive results, making it perfect for both casual family breakfasts and special brunches with guests. The beauty lies in its adaptability—once you understand the basic technique, you can customize it endlessly to suit your taste preferences or use whatever ingredients you have on hand.
Don’t miss our mouthwatering variation of this classic dish in our popular post on Hash Brown Frittata, where we take this breakfast favorite to the next level!
