I believe that the first time I had a Denver omelet was on a Delta airlines flight when I was a kid, long long ago. Even at a young age I knew i was hooked on the 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 on top 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!
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, Anita 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
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)
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 accoring 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.
Nutritional values are approximate.