The origin of this three-egg, ham, green pepper, and onion diner staple is somewhat hazy. It seems eggs would often go bad on pioneer expeditions out west, so onions and spices became popular ingredients in egg dishes in order to mask the deteriorating flavor. Meanwhile, Chinese cooks on railroad crews would approximate egg foo yung with available ingredients (i.e. ham, green pepper, and onions) as French Basques in the Sierra Nevada brought real omelet traditions to the Wild West. In the early 1900s, these traditions intersected and evolved into egg sandwiches and omelets alternately labeled Western and Denver. Today, Denver omelets are available in just about every greasy spoon in the country, but the exact reason for their moniker remains a mystery.
Best places to eat one: Either 1950s relic Davies’ Chuck Wagon Diner (9495 W. Colfax Ave., Denver, 303/237-5252) or the more 1970s, 24-hour, and very orange Breakfast King (1100 S. Santa Fe Dr., Denver 303/733-0795).
Best places to eat one: Either 1950s relic Davies’ Chuck Wagon Diner (9495 W. Colfax Ave., Denver, 303/237-5252) or the more 1970s, 24-hour, and very orange Breakfast King (1100 S. Santa Fe Dr., Denver 303/733-0795).
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