Gluten-Free Denver Omelet

Gluten-Free Denver Omelet

Ham, bell pepper and onion flavor this popular anytime egg treat.

Prep Time



Total Time






teaspoons butter or margarine
tablespoons chopped fully cooked ham
tablespoon finely chopped bell pepper
tablespoon finely chopped onion
eggs, beaten
  1. Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter begins to brown. As butter melts, tilt pan to coat bottom. Cook ham, bell pepper and onion in butter 2 minutes, stirring frequently.
  2. Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook—omelet will continue to cook after folding.)
  3. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of pan.) Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.
Makes 1 serving
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Health Twist
For a slightly lighter omelet, use 1/2 cup fat-free cholesterol-free egg product for the eggs.
Cheese lovers only! Lose the ham, bell pepper and onion, and sprinkle the omelet with 1/4 cup shredded Cheddar, Monterey Jack or Swiss cheese or 1/4 cup crumbled blue cheese before folding.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 9 g,),
  • Cholesterol 455 mg;
  • Sodium 430 mg;
  • Total Carbohydrate 3 g
    • (Dietary Fiber 0g,
  • Protein 17 g;
Percent Daily Value*:
    • 1 Vegetable;
    • 2 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.