Easy Denver Omelet (Baked Omelet Recipe!) - Cooking Classy (2024)

FAQs

What is the difference between an omelet and a Denver omelet? ›

Basically, a Denver is a Western, with one difference: the Western is cooked on both sides, as in an omelet, while the Denver, with the exact same ingredients as a Western, is when the eggs are scrambled on the hot grill.

Tips. Cooking an omelet on high heat may result in rubbery, overcooked eggs. Be patient and keep the stove on a medium-low heat setting. Prepare all of your fillings before you start to beat the egg so they're ready to add to the omelet when needed.

Bake your easy omelet in a 350-degree oven for about 40 minutes, or until it no longer wiggles in the middle when you shake it a bit.

The Denver omelet — a diner classic of eggs, bell peppers, onions, ham and often cheese — actually began as a sandwich made with those ingredients in the American West in the late 19th century.

Historians have speculated that the dish was originally served on bread as a sandwich, created by 19th-century cattle drivers in the American West or by Chinese railroad cooks as a sort of transportable egg foo yong. At some point a breadless version was developed, and it became known as the Denver (or western) omelet.

Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.

One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two. So, according to how hungry you are, use 2-3 large eggs per person. For omelettes, the fresher the eggs the better, but up to two weeks old is fine.

Smoked salmon, scallion, tomato, avocado, & cream cheese..

Cheese: Almost any cheese you love will work, but be aware some cheeses melt better than others. Cheddars, mozzarella, and alpine cheeses like Gruyère all melt perfectly for an omelet, but other cheeses like feta, parmesan, or manchego will work too.

Traditionally, a frittata is started on the stove top and then put under the grill for the final moments of cooking. It differs from an omelette in that an omelette is lighter and is made entirely on the stove top, with a fresh filling placed in the middle and the just cooked egg folded over it.

What is the secret to a perfect omelette? ›

Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be.

It turns out, the same powder that makes your cakes and breads rise can also help you make a lighter, fluffier omelet. Try it: Add a little baking soda (about half a teaspoon for every three eggs) to your next omelet and lightly mix it in before cooking.

Plain or French Omelet - made with just eggs, salt, and pepper, and is usually folded over itself. Cheese Omelet - made with grated cheese as a filling. Western or Denver Omelet - made with diced ham, onions, peppers, and cheese. Spanish Omelet - made with potatoes, onions, and bell peppers.

For the Denver omelette, you can spice things up by adding jalapenos, chorizo, or a variety of cheeses. The California omelette, on the other hand, lends itself well to experimentation, with possibilities like spinach, sun-dried tomatoes, or even cooked shrimp.

When you make a French omelette, your eggs will lack that signature golden brown crust American omelets have. Because of the constant stirring, the center will have a lighter, fluffier texture. Meanwhile, American omelets cook longer than their French counterparts (hence, the crust).

The Japanese soft egg omelette (called 'omurice' in Japan) is one of the hardest egg dishes to make, but it isn't impossible!