Get ready for a breakfast bonanza Today, we’re whipping up a Denver omelet scrambled eggs skillet that’s so easy, you’ll wonder how you ever lived without it. No flipping required, just a delicious, fluffy mess of eggs, ham, peppers, and cheese.

First, let’s get our ingredients ready. Chop up some onion and bell peppers, and dice that ham into teeny-tiny pieces. You want them to be so small, they’ll practically melt into the eggs.

Now, heat up a large skillet over medium-high heat. Yes, it’s time to get this breakfast party started Add in some butter or oil, and let it melt into a golden, gooey mess. Then, add in those chopped onions and bell peppers. Cook until they’re soft and fragrant, about 5 minutes.

Next, add in that diced ham. Cook for about 2-3 minutes, until it’s lightly browned and smelling like a dream. Now, it’s time for the eggs Crack them into a bowl, whisk them together with a fork, and pour them into the skillet.

Let the eggs cook for about 2-3 minutes, until the edges start to set. Then, use a spatula to gently scramble them up. Don’t overmix You want to leave some curdy, eggy goodness in there.

Now, it’s time for the cheese Sprinkle shredded cheddar over the top of the eggs, and let it melt into a golden, gooey mess. This is the best part, folks!

And that’s it Serve up this Denver omelet scrambled eggs skillet hot, garnished with some chopped herbs or chives if you’re feeling fancy. This recipe is perfect for breakfast, brunch, or even brinner (because who doesn’t love breakfast for dinner?).

This recipe is also ridiculously healthy, with only 3 weight watchers smart points per serving. It’s high in protein, vitamin A, and vitamin C, and low in carbs. So go ahead, indulge in this breakfast goodness, and feel good about it!

Calories: 277 | Carbohydrates: 3g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 401mg | Sodium: 795mg | Potassium 363mg | Sugar: 2g | Vitamin A: 23.6% | Vitamin C: 55.4% | Calcium: 11.8% | Iron: 13%