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The first time I had a Denver omelet was on a Delta airlines flight when I was a kid. That was a long long ago. Even at a young age I knew i was hooked on them. I loved that wonderful combination of cheese, ham, onion, mushroom and peppers. These Denver omelet nachos takes those long-time favorite flavors and put them on top of my other favorite. Crispy tater tots. Yep, it’s a marriage made in heaven for sure. And for a delightful twist, a lightly spicy cream sauce. The sauce cuts through some of that richness and makes the world a wonderful place again. Ok, so maybe it doesn’t do that but it is mighty darned good!
A Delicious Twist With Classic Flavors
I think of these Denver omelet nachos as the perfect grownup version of the breakfast dish I had as a kid. Nothing wrong with the old way, either, definitely not. But this is a great twist on a long-time favorite. And as a bonus, my wife declared this to be one of the things we’ve made! Plus who doesn’t like crispy tater tots?
Also try my Memphis mile-high BBQ nachos.
Denver Omelet Nachos
Ingredients
For the nachos
- 1 bag tater tots or crispy crowns
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons olive oil divided
- 8 ounces ham steak cubed
- 4 ounces button mushrooms diced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ½ cup onion diced
- 4 large eggs
- ¼ cup whole milk
- 1 tablespoon unsalted butter
- 3 cups Colby Jack cheese shredded, for topping
- 2 large green onions sliced, for garnish
For the sauce
- 1 cup mayonnaise
- 3 tablespoon hot sauce
- ½ teaspoon garlic grated (or minced very, very fine)
Instructions
For the sauce
- Whisk together all ingredients.
- Transfer to a squeeze bottle or bowl in the fridge until ready to use.
For the nachos
- Preheat oven to 425 F.
- Prepare the tater tots or crispy crowns according to package instructions. Make sure to get them good and crispy.
- Season well with salt and pepper.
- Reduce the oven temperature to 300 F for melting the cheese before serving.
- Add half the oil to a large skillet or saute pan over high heat.
- Add the ham and cook until just starting to brown on the edges.
- Transfer to a paper towel-lined plate.
- Add the remaining oil.
- Add the mushrooms, peppers and onion.
- Stir and cook until the vegetables are just starting to turn tender.
- Transfer to a bowl.
- Add in the ham.
- Stir and season with salt and pepper.
- Whisk together the eggs and milk in a small bowl.
- Season with salt and pepper.
- Add the butter to the skillet and reduce heat to medium.
- Add the eggs.
- Stirring constantly, scramble the eggs until just set (do not overcook!).
- Remove to a plate and lightly break up the eggs using a fork.
- Assemble the nachos by dividing the tots between 4 oven-proof plates.
- Top with the ham and vegetable mixture, followed by the eggs.
- Sprinkle with cheese and place in the oven for about 3 minutes or until the cheese has melted.
- Serve drizzled with the sauce and garnished with the green onions.
Notes
Nutrition
Nutritional values are approximate.
