Maybe you call it a Denver. Whatever you call it, this recipe comes from The American Egg Board.
In an omelet pan, cook the ham, green pepper and onion in butter until the vegetables are tender but not brown. In a bowl, beat the eggs with 2 tablespoons water, salt and pepper, until blended.
Pour the egg mixture into the hot pan. Carefully push the cooked portions at edges toward the center so the uncooked portions can reach the hot pan surface. Tilt the pan as needed. When top is thickened and no visible liquid egg remains, fold omelet in half with pancake turner. Invert or slide onto plate. Makes 1 omelet.