Best 9 Denver Omelet Panini Recipes

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Indulge in the delectable Denver omelet panini, a harmonious blend of flavors and textures that will tantalize your taste buds. This culinary creation features a medley of savory ingredients, including ham, green bell peppers, onions, and sharp cheddar cheese, all nestled between two golden-brown slices of sourdough bread. The ham provides a salty and smoky flavor, while the green bell peppers and onions add a delightful crunch and sweetness. The sharp cheddar cheese melts perfectly, adding a gooey and flavorful element to the sandwich. Served with a side of your favorite dipping sauce, this Denver omelet panini is the perfect choice for a hearty and satisfying breakfast, lunch, or dinner. Explore the detailed recipe inside to recreate this delightful dish in your own kitchen.

Here are our top 9 tried and tested recipes!

DENVER OMELET



Denver Omelet image

With this easy recipe, breakfast or brunch for a crowd will be so easy to cook!

Provided by Holly Nilsson

Categories     Breakfast

Time 25m

Number Of Ingredients 9

3 large eggs
1 tablespoon milk
salt & pepper (to taste)
1 tablespoon butter
2 tablespoons white onion (diced)
1 ounce ham (diced)
2 tablespoons green bell pepper (diced)
2 tablespoons red bell pepper (diced)
½ cup cheddar cheese (shredded)

Steps:

  • Beat eggs, milk and salt & pepper with a fork. Set aside.
  • Melt butter in a 6" skillet over medium heat. Add onion and cook until slightly softened about 3 minutes.
  • Add ham and peppers. Cook an additional 3-5 minute or until peppers are tender.
  • Turn heat to medium-low and add egg mixture. Allow to cook about 2 minutes.
  • Run the spatula along the edges of the egg mixture while lifting the pan to allow raw egg to run underneath the cooked eggs.
  • Once the eggs are almost set, add cheese and cover. Cook until top is set and cheese is melted, about 5-6 minutes.
  • Fold in half and serve.

Nutrition Facts : Calories 664 kcal, Carbohydrate 7 g, Protein 43 g, Fat 51 g, SaturatedFat 26 g, Cholesterol 741 mg, Sodium 1038 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

PANINI PRESS OMELET



Panini Press Omelet image

Provided by Alton Brown

Time 8m

Yield 1 to 2 servings

Number Of Ingredients 3

2 slices bacon
1-ounce fresh spinach
2 eggs

Steps:

  • Lay the bacon on the press and close the lid. Cook the bacon until crispy and brown, about 2 minutes. Remove the bacon to a plate. Do not drain the fat.
  • Scatter the spinach on the press, pour the eggs over the spinach, close the lid, and cook for 1 minute. Remove the egg and spinach from the press, roll like a cigar and eat like an omelet or cut into thin strips and serve immediately with the bacon on the side.

OVEN DENVER OMELET



Oven Denver Omelet image

I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. -Ellen Bower, Taneytown, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

8 large eggs
1/2 cup half-and-half cream
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion

Steps:

  • In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. , Bake at 400° for until golden brown, 20-25 minutes.

Nutrition Facts : Calories 235 calories, Fat 16g fat (8g saturated fat), Cholesterol 326mg cholesterol, Sodium 506mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.

THE DENVER OMELET



The Denver Omelet image

A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 8

3 large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper

Steps:

  • Beat eggs until just combined; do not over-beat.
  • Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
  • Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
  • Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g

OMELET PANINI



Omelet Panini image

"When you're in a hurry to get to work, this speedy breakfast recipe does the trick. The recipe makes two crispy, flavorful sandwiches," notes Dorothy McClinton of North Chicago, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

4 slices sourdough bread (1/2 inch thick)
2 teaspoons stone-ground mustard
2 slices Havarti cheese (1 ounce each)
4 thin slices prosciutto or deli ham
5 teaspoons butter, softened, divided
2 large eggs
1 tablespoon finely chopped onion
2 teaspoons grated Parmesan cheese
1 teaspoon minced chives
1 teaspoon 2% milk

Steps:

  • Spread two slices of bread with mustard. Top with Havarti cheese and prosciutto; set aside. , In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk the eggs, onion, Parmesan cheese, chives and milk. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , Invert omelet onto a plate; cut in half. Place over prosciutto; top with remaining bread. Lightly spread remaining butter over outsides of sandwiches. , Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 487 calories, Fat 26g fat (14g saturated fat), Cholesterol 279mg cholesterol, Sodium 1084mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

DENVER OMELET



Denver Omelet image

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. Its exact origins are fuzzy, but some historians think it was a modification of egg foo yong made by Chinese laborers working the transcontinental railroad, or a scramble made by pioneers masking spoiled eggs with onions. (Bell peppers were likely a later addition.) When the sandwich became popular in Utah, it was named the Denver sandwich after Denver City, Utah. By the 1950s, the Denver was one of the most popular sandwiches around, and at some point in the mid-20th century, diners swapped the sandwich bun for a knife and fork.

Provided by Ali Slagle

Categories     breakfast, brunch, dinner, easy, for two, lunch, quick, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 8

6 large eggs
Kosher salt (such as Diamond Crystal)
2 tablespoons unsalted butter
1 small green bell pepper, seeds and stem removed, finely chopped (about 3/4 cup)
1 small yellow onion, finely chopped (about 3/4 cup)
Black pepper
4 ounces ham steak or Canadian bacon, coarsely chopped
1 1/2 ounces coarsely grated Monterey Jack or pepper Jack (heaping 1/3 cup)

Steps:

  • In a medium bowl, whisk together the eggs and 1/2 teaspoon salt; set aside.
  • In a medium (10-inch) nonstick skillet, heat 1 tablespoon butter over medium-high. When foaming, add the bell pepper and onion, season lightly with salt and pepper and stir to coat in the butter. Shake into an even layer and cook, undisturbed, until browned underneath, 2 to 3 minutes.
  • Add the ham and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes. Transfer the mixture to another medium bowl, add the cheese, and stir to combine.
  • Reduce the heat under the skillet to medium-low. Add 1/2 tablespoon butter and swirl to coat the pan. Whisk the egg mixture and pour half into the skillet. Cook without touching until the eggs around the edges of the pan are set, 30 seconds to 1 minute. Using a spatula, slightly pull the edge of the omelet in toward the center and, while holding the spatula in place, tilt the pan so that the egg runs to the empty skillet. Repeat this around the edge of the whole circle until the surface is nearly set but still shiny. (No runny egg will travel when you tilt the pan.)
  • Spoon half the vegetable mixture onto half the egg, cover the skillet with a lid or baking sheet, and cook until the egg is set and the cheese is melted, 1 to 3 minutes. Run the spatula around the edges, then fold the naked half over the filling. Slide the omelet onto a plate, then repeat with the remaining butter, egg and filling.

DENVER OMELET PANINI



Denver Omelet Panini image

I was wanting something different for breakfast and was doing some browsing. I found a couple of recipes for omelet sandwiches but did not have the proper ingredients and was inspired to create this delicious breakfast treat. The bread I used was a green chili cheese bread; however any good quality bread cut 1/2 inch thick will work.

Provided by PaulaG

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 -3 tablespoons butter, divided, softened
2 green onions, sliced
1/4 cup green pepper, diced
2 ounces Canadian bacon, diced
4 eggs, lightly beaten or 1 cup egg substitute
2 tablespoons plain yogurt or 2 tablespoons sour cream
2 ounces swiss cheese, grated
4 slices bread, sliced 1/2 inch thick
salt
pepper

Steps:

  • To an 8-inch omelet pan, add 1 to 2 teaspoons butter and place over medium heat to warm.
  • Add the sliced onions and bell peppers, stirring until onions are wilted.
  • Stir in the diced Canadian bacon and cook until warmed.
  • Beat together the eggs and yogurt/sour cream, salt and pepper, pour over onion mixture and cook until bottom is set.
  • As the egg sets, pull cooked portion to the center allowing the uncooked portions to run to bottom of pan.
  • When omelet is set on bottom there are a couple of options, if you have another omelet pan the same size, you can flip the omelet into the other, you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking.
  • Lightly butter the bread with softened butter, cut omelet in half and using half for each sandwich place on unbuttered side of bread, top with shredded cheese and cover with remaining slice of bread, buttered side up.
  • Cook on preheated Panini press as per manufacturer's recommendations until browned.
  • Enjoy!

Nutrition Facts : Calories 555.5, Fat 33.7, SaturatedFat 16.8, Cholesterol 496.9, Sodium 1057.9, Carbohydrate 30.8, Fiber 1.9, Sugar 4.8, Protein 31.4

BAKED DENVER OMELET



Baked Denver Omelet image

Make and share this Baked Denver Omelet recipe from Food.com.

Provided by ceilmary

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

10 large eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup sliced mushrooms
1 medium onion, diced
1 medium bell pepper, diced (green or red)
1/2 teaspoon dried basil
3/4 cup cooked ham, diced
1 medium tomatoes, diced
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, whisk together the eggs, milk, salt and pepper.
  • Place a nonstick or lightly greased baking sheet on an oven rack place at 2/3 of the oven's height. Pour egg mixture into pan. Bake 10 or 15 minutes or until the eggs are set but glossy.
  • While the eggs are baking, saute the mushrooms, onion, and pepper together.
  • Remove the baked omelet from the oven. Cut omelet into four squares. Place a square on each of four plates.
  • Spoon 1/4 of the vegetable filling over each square. Sprinkle each with 1/4 cup of the shredded cheese.
  • Fold each omelet square in half to form either a rectangle or a triangle. If desired, garnish with a bit more cheese and some parsley.
  • NOTE: For vegetarians, omit ham or replace with veggie ham or sausage.

BAKED DENVER OMELET



Baked Denver Omelet image

My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.

Provided by MOMINOREGON

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
½ onion, chopped
½ green bell pepper, chopped
1 cup chopped cooked ham
8 eggs
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
  • Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
  • Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.6 g, Cholesterol 380.8 mg, Fat 26.8 g, Fiber 0.5 g, Protein 22.4 g, SaturatedFat 12.5 g, Sodium 711.8 mg, Sugar 2.4 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the eggs. They should be cooked through but still slightly runny in the center.
  • Use a good quality bread that will hold up to the fillings. A sturdy sourdough or whole wheat bread works well.
  • Don't be afraid to experiment with different fillings. You can add cooked bacon, sausage, ham, or vegetables to your omelet.
  • Serve the panini immediately with your favorite sides, such as hash browns, fruit, or yogurt.

Conclusion:

The Denver omelet panini is a delicious and easy-to-make breakfast or lunch option. It's perfect for a quick meal on the go or for a leisurely weekend brunch. With its combination of fluffy eggs, melted cheese, and savory fillings, the Denver omelet panini is sure to satisfy your appetite.

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