This is known as the option play and since Denver featured two of the greatest signal callers and play action quarterbacks in the history of the NFL in John Elway and Peyton Manning it’s very apropos.  I was surprised to learn there was no real signature dish for the city of Denver according to a lot of locals on the Internet.  The so-called Denver Omelet is known throughout the U.S. and most refer to it simply as a Western Omelet.  Green Chili seems to have its origins elsewhere but has become somewhat of a staple around Denver and Boulder.  What I have in mind is to give you the recipe for both and then give you an idea for combining the two into one with a burrito that can be eaten any time of day.  You also have the option of just making an omelet or just chili or an omelet topped with chili or over chili or chili on the side, etc.  If you are making the omelet only I would add some ham as is the traditional way.  Since the chili has pork in it this is redundant, therefore I recommend omitting it.  Cheddar cheese you can either add to the omelet and/or the chili or if you are making the burrito just add it then.   So many options for you.  No wonder many teams had trouble stopping Denver’s potent offense.






4 Eggs

1 TBSP Milk

½ cup shredded Cheddar Cheese (optional)

Salt, to taste

Freshly Ground Black Pepper, to taste

1/3 cup diced Yellow Onion

1/3 cup diced Green Bell Pepper

1 TBSP Unsalted Butter

1 TBSP Olive Oil

1/3 cup diced cooked or smoked Ham (optional)



  1. In a medium bowl beat the Eggs and whisk in the Milk. Add the Cheese if using and season with Salt and Pepper.  Whisk again until blended.
  2. In a large non-stick frying pan heat the Butter and Olive Oil on medium
  3. Add the Onions and Peppers and sauté until soft about 5 minutes. Season with a little Salt and Pepper.  Add the Ham if using and cook 1 additional minute.
  4. Add the Egg mixture and use a spatula to shape the contents of the pan into a rectangular form. Fry without stirring for a few minutes until just starting to brown then carefully flip over in the pan and fry the other side.
  5. Cook for a few minutes longer until the Eggs are stiff and not runny. Do not let the omelet brown.  Remove from the pan and let rest on a plate if making the burrito or serve right away if just making the omelet.




2 TBSP Olive Oil

1 lb. Ground Pork

½ cup peeled and chopped White or Yellow Onion

Salt, to taste

Ground Black Pepper, to taste

1 TBSP Garlic, peeled and finely chopped

1 small Serrano Pepper, seeded, and finely chopped

½ Poblano Pepper, seeded and finely chopped

6 oz. can Diced Green Chilis, drained

4 Tomatillos, husked and chopped

15 oz. can Diced Tomatoes

4 cups Chicken Broth

Juice of 1 Lime

1 TBSP Paprika

1 TBSP Ancho Chile Powder

½ TBSP Ground Cumin

1 TSP Ground Coriander

½ TBSP Mexican Oregano



  1. In a large pot heat the Olive Oil over medium high
  2. Add the Ground Pork and the Onions and sauté for about 10 minutes. Break the meat down into tiny pieces as you cook.  Season with Salt and Pepper.
  3. Add the Garlic, Serrano Pepper, and Poblano Pepper and sauté another 2 minutes
  4. Add the Tomatillos and Tomatoes and cook for another 3 minutes
  5. Add the Chicken Broth and Lime Juice and raise the heat to high
  6. Add the Paprika, Ancho Chile Powder, Cumin, Coriander, Salt, Pepper, and Oregano and stir
  7. Heat to a boil and the reduce to a slow simmer. Simmer till think and soupy or your desired consistency.  About 1 ½ to 2 hours.  Remove from the heat.




2 Large Burrito Size Flour Tortillas



  1. Steam the Tortillas or place in the oven at 300 degrees F for a few minutes if desired
  2. Cut the Omelet in half crosswise and place one half in the middle of each Tortilla
  3. Spoon some Chili over and around the Omelet. Top with some shredded Cheddar Cheese.
  4. Wrap the Tortilla into a Burrito shape and seal the ends
  5. If you have a Panini Grill or George Foreman Grill heat the Burritos on high (one at a time if necessary for 2 minutes). You can replicate this process in a frying pan if you have another heavy pan press down on the Burritos with the second pan.

Makes 2 Burritos.  Serve with beans and rice on the side and/or fresh fruit


WINE PAIRING:  Beer.  This is not a wine meal.  If this is not a breakfast meal and you want an alcoholic beverage to compliment this dish only your favorite brew will do.


Author: Steve Melchior

I am a lover of many eclectic things; food, wine, art, music, travel, sports, movies, literature and of course The Grateful Dead. I combine all these interests into great ideas for food preparation and entertaining with friends and family.

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